Chicken Fricassee With Dumplings Recipes

Steps:

• Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. , Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag., For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean., Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

Steps:

• Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
• To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
• Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
• Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

Steps:

• Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
• Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
• Whisk egg yolks and lemon juice together in a bowl.
• Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
• If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
• Stir chicken breast pieces into sauce until chicken is heated through.

Steps:

• Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
• Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
• Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
• Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
• Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
• Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
• Add the white sauce (or can of cream of chicken soup) and frozen peas.
• Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
• Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
• Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
• Serve while hot.

Steps:

• Prepare the morels: Place the morels in a colander and rinse well under cold running water to rid them of any grit. Transfer them to a heatproof measuring cup. Pour boiling water over the mushrooms to cover. Set aside for 20 minutes to plump them up. Then, using a slotted spoon, carefully remove the mushrooms from the liquid, leaving behind any grit that may have fallen to the bottom. If any of the morels are extremely large, halve them lengthwise.
• Liberally season the chicken pieces on all sides with sea salt and white pepper.
• In a deep 12-inch skillet, combine the oil and 4 tablespoons of the butter. Place over moderate heat. When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golden color, about 5 minutes more. Carefully regulate the heat to avoid scorching the skin. (This may have to be done in batches.) When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter. Season again with sea salt and white pepper.
• Pour off and discard the fat in the skillet. Add the remaining 1 tablespoon butter, the shallots, and the garlic. Cook, covered, over low heat, until soft but not browned, about 3 minutes. Add the wine and boil, uncovered, over high heat for 5 minutes to burn off the alcohol, which could make the sauce bitter. Add the cream and the morels, and stir to blend. Return the chicken and any juices that have accumulated to the skillet. Cover, and cook over low heat, turning the pieces in the sauce once or twice, until the chicken is cooked through and has thoroughly absorbed the sauce, about 20 minutes. Taste for seasoning and serve.

Steps:

• Cut chicken into pieces such as legs, thighs, wings, breast etc -- Chop onions, celery and thinly slice carrot.
• In sturdy plastic bag mix first 5 ingredients flour, salt, paprika, pepper and garlic.
• Drop chicken pieces in one or two at a time and shake to coat.
• Heat to medium hot heavy skillet with oil, add chicken and brown on all sides, turning as needed.
• As chicken browns remove and put into a large soup pot, layering if necessary. Continue until all chicken has been browned.
• Toss onions, celery and carrots in bag with left over flour. Add vegetables and any left over flour with spices to heavy skillet with chicken drippings and saute for 5 minutes
• Add thyme and bay leaf saute for another 5 minutes. (I usually add more garlic, personal preference.).
• Add flour'd vegies to soup pot with chicken.
• Pour milk and soup into skillet, heat. Scrappin up any excess flour or chicken drippings.
• Pour soup mix into soup pot. Stir all ingredients together except the 1/3 cup milk and bisquick.
• Turn burner to medium low and cook being careful not to burn, approxmately 45-60 minutes, until chicken is done.
• Mix together 1/3 cup milk and bisquick.
• The last 10 minutes of cooking drop dumpling dough into simmering pot by tablespoon fulls.
• Cover and cook for 10 minutes or until dumplings have set.

Steps:

• Wash chicken pieces and pat dry.
• Mix 1 cup flour, the salt, pepper and paprika.
• Coat chicken with flour mixture.
• Heat thin layer of shortening or salad oil in large skillet; brown chicken on all sides.
• Drain off and reserve fat.
• To chicken in skillet, add water and if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves.
• Cover tightly; cook chicken slowly 2 1/2 to 3 1/2 hours or until fork tender, adding more water if necessary.
• Remove chicken to warm platter; keep warm.
• Pour off and reserve liquid in skillet.
• To make gravy; heat 3 tblsp reserved fat in skillet.
• Blend in 3 tblsp flour.
• Cook over low heat, stirring until mixture is smooth and bubbly.
• Remove from heat.
• Add enough milk to reserved liquid to measure 3 cups; pour into skillet.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Return chicken to gravy.
• Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.
• Cook uncovered 10 minutes; cover and cook 20 minutes longer.
• To make Dumplings: Measure flour, baking powder and salt into bowl.
• If desired, add 3 tblsp snipped chives.
• Cut in shortening thoroughly until mixture looks like meal.
• Stir in milk.

Steps:

• In a large Dutch oven, heat the oil. Brown the chicken and set aside.
• Preheat oven to 375 degrees F.
• In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
• In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
• Serve garnished with chopped cilantro.

Steps:

• Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of salad oil in large skillet; brown chicken on all sides. Drain off fat; reserve.
• To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly; cook chicken slowly 2 1/2 - 3 1/2 hours or until fork-tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
• To make gravy, heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy. Prepare dough for Dumplings, drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
• For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.

Steps:

• Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
• Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
• Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
• Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
• Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
• Serve with tossed salad and apple pandowdy.

Steps:

• In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.