CHICKEN PUDDING
This is a great chicken dish. It's easy enough for every day, yet fancy enough for guests. The puffy pudding-like topping and chicken gravy make for a satisfying comfort-food dish. This is also a great way to use up left over fried chicken.
Provided by Pokey in San Antonio
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
- Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
- Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
- Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
- Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.
Nutrition Facts : Calories 895.1, Fat 50.1, SaturatedFat 17.5, Cholesterol 246.8, Sodium 917.7, Carbohydrate 51.7, Fiber 1.6, Sugar 4.2, Protein 55.5
VINCENT PRICE CHICKEN PUDDING - CHICKEN WITH YORKSHIRE PUDDING
From Mr. Price's "Come into the Kitchen" cookbook comes this interesting chicken recipe from the Early America chapter. The recipes in the cookbook are written in quite a different style than modern cooks are accustomed to following, so I've done my best to translate it.
Provided by Julesong
Categories Whole Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Joint the chickens, splitting the breasts (and removing backbone), and separating the drumsticks and thighs (you can remove skin, if you prefer); reserve the giblets, necks, and backbones.
- In a large, heavy pot, put the water, reserved giblets, necks, and backbones, and the celery, onion, parsley sprigs, oregano, salt, and pepper; simmer on medium heat for 40 minutes, then strain solids from liquid, discard solids, and reserve liquid broth.
- Preheat oven to 450 degrees F.
- Make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
- Prepare the fry coating: place the 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper into a large Ziplock bag, then add a few pieces of chicken and shake to coat well; repeat with all pieces.
- Melt 2 tablespoons butter and 1 tablespoon vegetable oil in a large frying pan over medium high heat, then sauté the coated chicken pieces until browned; reserve drippings.
- Placed the browned chicken pieces into a large round casserole dish.
- Take chicken drippings in pan over heat and thicken with 1 tablespoon flour, then gradually add 2 cups of the reserved broth while whisking to make gravy, simmer while whisking to thicken, then add the chopped parsley (if gravy is not thickening as you'd like, sprinkle in a bit more flour - a teaspoon at a time - and simmer to desired texture).
- Pour the gravy over the chicken pieces in the casserole.
- Spread the prepared Yorkshire Pudding batter evenly over the top.
- Bake in a hot 450 degree F oven for 15 minutes; reduce temperature to 350 degrees F and bake for an additional 20 to 25 minutes.
- Note: when chicken is almost done baking, you can make more gravy (as much as you'd like) with 2 tablespoons butter, 2 tablespoons flour, and some of the remaining chicken broth to the texture/thickening you'd like.
Nutrition Facts : Calories 1190.1, Fat 78.8, SaturatedFat 24.1, Cholesterol 462.1, Sodium 1780.4, Carbohydrate 22.8, Fiber 1.6, Sugar 1.8, Protein 91.8
CHICKEN PUDDING
The name of this recipe is what caught my attention too. I can only think of chocolate when it comes to pudding, so I was very curious. This recipe is a chicken bread type casserole that puffs up because of the eggs. I was so intrigued with the idea that I made it right away. It is a little time consuming to make it the way the recipe says, but because we enjoyed it so much, next time I am going to cheat and use rotisserie chicken and heated canned chicken broth. This has such a good homey taste, almost like chicken and stuffing but more like maybe chicken and dumplings. I was afraid it might be a little bland, but really it wasn't and well, it just hits the spot. Oh this recipe comes from Southern Living magazine, orginated though by a lady by the name of Mama Dip.
Provided by lisar
Categories Poultry
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients and water to cover in a large Dutch oven.
- Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
- Remove chicken and cool.
- Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
- Reserve remaining broth for later use.
- Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
- Set aside to cool.
- Cut shortening into flour with a pastry blender or fork until crumbly.
- Add milk, stirring just until dry ingredients are moistened.
- Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
- Bake at 400° for 25 minutes or until golden brown.
- Cool on wire rack; break into pieces.
- Skin, bone, and coarsely chop chicken.
- Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
- Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
- Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
- Bake at 375° for 30 minutes or until golden brown and set.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 606.3, Fat 39.8, SaturatedFat 14.1, Cholesterol 194.4, Sodium 1069.4, Carbohydrate 29.2, Fiber 2.1, Sugar 2.4, Protein 31.4
NANNY'S MARYLAND CHICKEN PUDDING
Meat pies and puddings are strictly English in origin. I've known about this recipe all of my adult life - it was one of my grandmother's oldest recipes dating back to the early days when she first got married. It takes a little time but is so well worth it. It is the best chicken dinners I've ever eaten!
Provided by cathy tate
Categories Chicken
Time 3h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375 degrees. Combine first 6 ingredients, 1tsp salt and 1/4tsp pepper in a dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hour. Remove chicken from broth; cool. Strain broth and set aside.
- 2. Remove chicken from bone; shred and place in a 10-inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.
- 3. Combine eggs, milk, 1 cup flour, 1/2tsp salt and 1/4 cup butter; beat until smooth. Pour over chicken in skillet.
- 4. Bake at 375 degrees for 1 hour. Cool slightly and cut into wedges.
- 5. While puddings is baking, cook remaining broth over high heat until reduced to 2 cups. Stir in 1/2 cup flour. Add parsley, 2TBS butter, 1/2tsp salt and 1/4tsp pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.
People also searched
More about "chicken pudding recipes"
SHAKER CHICKEN PUDDING - VINTAGE RECIPE » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
5/5 (2)Total Time 1 hr 10 minsCategory Main CoursePublished Sep 13, 2020
TURKISH CHICKEN BREAST PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (69)Total Time 1 hr 5 minsCategory DessertCalories 311 per serving
CHICKEN PUDDING – RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
18TH-CENTURY CHICKEN PUDDING - GEORGE WASHINGTON'S …
From mountvernon.org
30 EASY CHICKEN RECIPES TO BREAK THE DINNER RUT - MSN
From msn.com
INTRODUCING GIRDLE BUSTER PIE: THE GRANDMA-APPROVED
From allrecipes.com
CHICKEN AND LEEK SUET PUDDING – SATURDAY KITCHEN RECIPES
From saturdaykitchenrecipes.com
DELICIOUSLY SAVORY: CHICKEN PUDDING RECIPE UNVEILED!
From kitchenaiding.com
CHICKEN AND LEEK SUET PUDDING RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN BREAST PUDDING: A UNIQUE AND SAVORY DESSERT
From intrecipes.com
TAVUK GöğSü - TURKISH CHICKEN BREAST PUDDING - COOKING GORGEOUS
From cookingorgeous.com
CHICKEN PUDDING RECIPE | COLONIAL WILLIAMSBURG …
From colonialwilliamsburg.org
CHICKEN BRAEMAR RECIPE (CHICKEN BREAST STUFFED WITH …
From christinascucina.com
CHICKEN AND LEEK PUDDING RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
TURKISH CHICKEN BREAST PUDDING RECIPE: EASY & HOMEMADE
From yummyistanbul.com
19TH CENTURY COOKERY: CHICKEN PUDDING, A FAVOURITE VIRGINIA …
From 19thcenturycookery.blogspot.com
TUSCAN CHICKEN WITH BLACK PUDDING - HEALTHY FOOD GUIDE
From healthyfood.com
COLONIAL CHICKEN PUDDING RECIPE – RECIPE - FREE PLANT
From freeplant.net
CHICKEN THIGHS AND BLACK PUDDING • LOU'S KITCHEN CORNER
From louskitchencorner.freybors.com
BRING THE WOW FACTOR TO EASTER BRUNCH WITH THESE 21 SHOW …
From runningtothekitchen.com
TURKISH CHICKEN BREAST PUDDING RECIPE: EASY & HOMEMADE
From istanbuljoy.com
30 RECIPES TO COOK IN APRIL 2024, ACCORDING TO BUZZFEED STAFF
From buzzfeed.com
CHICKEN PUDDING RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #dinner-party #chicken #dietary #one-dish-meal #comfort-food #meat #brunch #taste-mood #4-hours-or-less
You'll also love