ITALIAN CHICKEN AND DUMPLINGS
If you love Chicken Fricassee, Chicken and Biscuits and Chicken and Dumplings here's a flavorful, Italian take on the classic. Here, basil pesto - a kid favorite, is stirred into the light gravy. For the dumplings, fresh potato gnocchi tossed in lemon butter. WOW!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place a large pot of water on to boil for gnocchi.
- Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
- Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
- Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
- Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
- Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.
SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE
A quick shrimp appetizer and easy chicken dish make this the best takeout you never have to order. The chicken is a riff on the 3-cup meal that everyone is trying. There are as many recipes for this as there are cooks that make it -- here's mine.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Gather your ingredients.
- For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it.
- Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce.
- For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork.
- Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds.
- Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes.
- Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve.
- Serve the chicken from the pan and transfer the rice to a bowl.
CHICKEN AND DUMPLINGS FROM SCRATCH
From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h55m
Yield 6
Number Of Ingredients 24
Steps:
- Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
- Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
- Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
- Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
- Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
- Chop cooled chicken into bite-sized pieces.
- Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
- Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.
Nutrition Facts : Calories 705.2 calories, Carbohydrate 62.5 g, Cholesterol 159.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 24.1 g, SaturatedFat 23.9 g, Sodium 1421.9 mg, Sugar 6 g
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY
It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Provided by Jordan Kenna
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add the garlic and stir for another minute, until fragrant.
- Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
- Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
- Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.
- Enjoy!
RACHAEL RAY'S ITALIAN CHICKEN AND DUMPLINGS
I saw Rachel prepare this on 30 Minute Meals today and think it is a great way to use some of the basil growing in my garden. Looks yummy!
Provided by Cook4_6
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place a large pot of water on to boil for gnocchi.
- Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
- Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
- Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
- Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
- Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.
Nutrition Facts : Calories 834.1, Fat 51.9, SaturatedFat 15.6, Cholesterol 182, Sodium 906.2, Carbohydrate 21.1, Fiber 3.5, Sugar 7.2, Protein 71.5
CHICKEN AND DUMPLINGS
This is a great recipe for chicken and dumplings using whole pieces of chicken rather than just a stew. It can be served on plates for a great meal.
Provided by Tara1183
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter in skillet, brown chicken on all sides.
- Remove chicken and place in 9x13 in pan or rotating pan.
- Add onion, celery, celery leaves, garlic and carrots to fat in pan and sauté for 5 minutes on medium heat.
- Remove carrots and place around chicken.
- Mix chicken broth with spices.
- Whisk flour into veggies and gradually whisk in broth stirring constantly until boiling.
- Add peas and or corn and pour over chicken Cook covered at 350° for 40 minutes.
- Top with 1/2 batch of Nan's Dumplings recipe #31796 dropping by tablespoons on top of chicken and broth. Cook 10 minutes covered at 425° then uncover and cook 10 minutes more.
Nutrition Facts : Calories 457.6, Fat 25.5, SaturatedFat 10.2, Cholesterol 97.9, Sodium 1507.1, Carbohydrate 26.8, Fiber 6.3, Sugar 9.3, Protein 29.5
CHICKEN AND DUMPLINGS RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk
Provided by Chris Salicrup
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
- In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
- Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
- Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
- Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
- Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
- Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
- Ladle into bowls and garnish with the parsley leaves.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams
More about "rachaelraysitalianchickenanddumplings recipes"
CHICKEN AND DUMPLINGS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
RACHAEL RAY’S 30 MINUTE CHICKEN AND DUMPLINGS
From andiemitchell.com
Estimated Reading Time 1 min
ISRAELI-SOUTHERN CHICKEN AND DUMPLINGS - JAMIE GELLER
From jamiegeller.com
INA'S BEST CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
RECIPES - RACHLMANSFIELD
From rachlmansfield.com
ASIAN CHICKEN DUMPLINGS - RACHAEL RAY IN SEASON
From rachaelraymag.com
EASY CHICKEN AND DUMPLINGS | KITCHN
From thekitchn.com
CHICKEN AND DUMPLINGS RECIPE - FLAVORITE
From flavorite.net
CHILI RECIPES - RACHAEL RAY | RACHAEL RAY IN SEASON
From rachaelraymag.com
HOMEMADE CHICKEN AND DUMPLINGS - HIP FOODIE MOM
From hipfoodiemom.com
DUMPLINGS - RECIPES, STORIES, SHOW CLIPS + MORE
From rachaelrayshow.com
SEARCH FOR RECIPES ADVANCED SEARCH
DUMPLING RECIPES - EASY RECIPES FOR DUMPLINGS - DELISH
From delish.com
MOM'S CHICKEN DUMPLING SOUP - MOMSDISH
From momsdish.com
CHICKEN DUMPLING SOUP | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
CLASSIC CHICKEN AND DUMPLINGS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
100 QUICK CHICKEN AND DUMPLINGS RECIPES IDEAS IN 2022 | CHICKEN …
From pinterest.com
RACHAEL RAY SOUPS AND STEWS BEST RECIPES
From findrecipes.info
CHICKEN & DUMPLINGS - NANA'S BEST RECIPES
From nanasbestrecipes.com
10 BEST GERMAN CHICKEN AND DUMPLINGS RECIPES | YUMMLY
From yummly.com
ITALIAN CHICKEN AND DUMPLINGS - RECIPES LIST
From recipes-list.com
10 BEST RACHAEL RAY CHICKEN DRUMSTICKS RECIPES | YUMMLY
From yummly.com
CHICKEN DUMPLINGS - STUDENT RECIPES
From studentrecipes.com
20 CHICKEN AND DUMPLINGS RECIPES | ALLRECIPES
From allrecipes.com
EASY CHICKEN & DUMPLINGS - COOKING PROFESSIONALLY
From cookingprofessionally.com
CHICKEN AND DUMPLINGS | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SOUTHERN STYLE CHICKEN AND DUMPLINGS! TASTY! - YOUTUBE
From youtube.com
CHICKEN AND DUMPLINGS | RECIPE | FOOD NETWORK RECIPES, RECIPES, …
From pinterest.ca
CRISPY CHICKEN DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE SOUTHERN CHICKEN AND DUMPLINGS FROM SCRATCH WITH
From youtube.com
100 QUICK CHICKEN AND DUMPLINGS RECIPES IDEAS IN 2022 - PINTEREST
From pinterest.ca
I MADE CARLA HALL’S CHICKEN AND DUMPLINGS
From sodoesthatmeaniamsouthern.wordpress.com
PAULA DEEN'S CHICKEN AND DUMPLINGS RECIPE - DIY JOY
From diyjoy.com
8 CHICKEN DUMPLINGS RECIPE IDEAS IN 2022 | CHICKEN DUMPLINGS …
From pinterest.ca
RACHAEL RAY CHICKEN FRICASSEE BEST RECIPES
From findrecipes.info
EVERYTHING TO MAKE RACHAEL'S FAVORITE RECIPES | RACHAEL RAY
From rachaelray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love