Momschickenwiggle Recipes

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MAPLE-GLAZED CHICKEN



Maple-Glazed Chicken image

This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds skin-on, bone-in chicken breasts, cut into large chunks
Kosher salt
2 tablespoons extra-virgin olive oil
2 apples (1 red, 1 green), cored and cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup pure maple syrup
1/4 cup apple cider vinegar

Steps:

  • Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
  • Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
  • Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams

MOMMA'S BEST CHICKEN AND DUMPLINGS



Momma's Best Chicken and Dumplings image

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Provided by MA McBridges

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h33m

Yield 8

Number Of Ingredients 16

¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

Steps:

  • Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  • Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  • Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  • Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  • Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  • Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  • Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g

CHICKEN WIGGLE



Chicken Wiggle image

This recipe came from my husbands grandmother. This recipe is great frozen, for a later date. This recipe goes well with any green vegetable, side salad, and bread of your choice.

Provided by Tonkcats

Categories     Whole Chicken

Yield 12-15

Number Of Ingredients 10

1 whole hen (2-4 pounds)
1/2 cup margarine or 1/2 cup butter
2 medium onions
2 medium green peppers
1 can small mushroom, sliced
1 can small pimiento
1/2 bottle small Worcestershire sauce
1 tablespoon Tabasco sauce
1 lb egg noodles
1 can small English pea (young, tender, are best)

Steps:

  • Chop finely onions, peppers, and mushrooms.
  • Cook hen in boiling water in a large saucepan. Reserve the broth. When chicken is done, debone and cut into small pieces.
  • Place the chopped onions, peppers, mushrooms, pimentos, and put into a skillet with the margarine or butter. Saute until tender. Add Tabasco sauce and Worcestershire sauce to the sauteed vegetables.
  • Cook noodles in broth 10 minutes and salt and pepper to taste.
  • Add cut up chicken, sauteed vegetables to egg no odles and broth. Add more broth for very moist consistency and bring to a boil before serving.

Nutrition Facts : Calories 283.1, Fat 13.3, SaturatedFat 3.1, Cholesterol 60.2, Sodium 123, Carbohydrate 30.1, Fiber 2, Sugar 2.2, Protein 11

MOM'S CHICKEN WIGGLE



Mom's Chicken Wiggle image

This is a good way to use up leftover chicken. My Mom used to make this, why she called it chicken wiggle I have no idea, I just know that when I came home from school and knew we were having this, I was in heaven. I have tried to figure it out as close as I can remember. For this you will need a batch of Hailey's Favorite Cheese Sauce, recipe #364959. This is good over toast, saltines (my favorite), or my girls favorite, broad egg noodles. The cook time roughly includes the cook time for the cheese sauce and the the final combo, not the time for cooking or cutting the ckicken.

Provided by Chumleyathome

Categories     One Dish Meal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 4

1 3/4 cups cheese sauce, Hailey's Favorite Cheese Sauce # 364959
2 cups cooked chicken, cubed
1 (10 ounce) package frozen peas, thawed and drained
saltines, toast or egg noodles

Steps:

  • Prepare the cheese sauce per recipe.
  • While the sauce is still hot stir in the chicken and the peas. Heat long enough so the chicken and peas are heated through.
  • Serve hot over your choice of optional beds.

Nutrition Facts : Calories 726.6, Fat 39.1, SaturatedFat 15.9, Cholesterol 168.9, Sodium 2089.5, Carbohydrate 34.5, Fiber 7.1, Sugar 8.6, Protein 57.2

MOM'S CHICKEN



Mom's Chicken image

A super easy chicken dish with only four ingredients, yet it's yummy! Sweet plum jam and tangy barbecue sauce make this chicken a real crowd pleaser.

Provided by Liza

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 4

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup barbecue sauce
3 tablespoons plum jam
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.
  • Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.

Nutrition Facts : Calories 713.1 calories, Carbohydrate 25.4 g, Cholesterol 212.8 mg, Fat 43 g, Fiber 0.6 g, Protein 53.2 g, SaturatedFat 12.3 g, Sodium 1166.8 mg, Sugar 17.5 g

CHICKEN WIGGLE CASSEROLE



Chicken Wiggle Casserole image

I hve made this since I was a young women ,and do not remember wher I first got it..

Provided by Mary R Morris

Categories     Casseroles

Time 1h45m

Number Of Ingredients 11

1-fryer deboned( you can use legs and thigh,s)
1-can cream of chicken soup
1-can cream of mushroom soup
1/2 onion minced
1/2 cup of celery minced
1/2 bell pepper-minced
2 tbsp-butter
5-on pkg noodles
grated mild chedder cheese
black pepper and cayenne pepper to taste or use a cajun seasoning
8 oz fresh mushrooms or a large can of mushrooms

Steps:

  • 1. Cook and debone chicken ,( I boil).Saute vegetables,and mushrooms in butter.Cook noodles and drain well.Mix all ingredients together ,season to taste and place in a large greased casserole dish.Bake 15 minutes ,then top with cheese and bake till bubbly.
  • 2. I have use spaghetti if I did not have noodles,I use caned or fresh mushroom,s .If you use the caned be sure and rise and drain them well before sauting,fresh slice before sauting.

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Where is mom's Recipe Chicken in Mississauga?
Mom's Recipe Chicken is a quaint little restaurant located inside the Chinatown in Mississauga (Chinese Center plaza). Inside, it's nicely lit and decored. We ordered the Hainan Chicken Rice and boy, did we regret that decision...
How to make maple glazed chicken with apples and shallots?
Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes. Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.
Where can I play Hazel and Mom's recipes?
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