Elswets Creole Style Chicken Dumplings Recipes

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ELSWET'S CREOLE STYLE CHICKEN & DUMPLINGS

There are hundreds, even thousands, of different ways to make this dish. I've had a few of them, but this one is my absolute favorite. I'm new to the world of chicken and dumplings, but my Lady assures me this is not your typical Southern Style chicken and dumplings. It's more Creole style. It's a little more difficult than some versions, and somewhat involved, but the end result far surpasses anything else I've tried in the Chicken & Dumpling World. I hope you enjoy these as much as I did.

Provided by Pagan

Categories     One Dish Meal

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 14



Elswet's Creole Style Chicken & Dumplings image

Steps:

  • Chicken: Place chicken pieces into a large pot. Add water, salt and pepper and bay leaf to the chicken pieces, enough to cover the chicken.
  • Partially cover your pot and cook on medium until tender. Simmer gently, do not allow the pot to boil! The chicken will take 3 or 4 hours. When tender, remove the pieces from the broth, and keep warm.
  • Gravy: There should be 3-4 cups of broth in the pot. Skim off the fat and measure the broth. For each cup of skimmed broth, mix 1 1/2 teaspoons of the fat with the same amount of flour.
  • Stir several spoonfuls of the hot broth into the fat-flour mixture, and then pour the mixture back into the broth in the kettle.
  • Cook the gravy until it is slightly thickened. Add sage, rosemary, and thyme, and salt and pepper to taste.
  • Dumplings: Sift the flour, baking powder, and salt together. Beat the egg, add the milk to the egg, and mix with the dry ingredients.
  • Drop by spoonfuls into the simmering chicken gravy, or roll out to a 1/4 inch thickness and cut into 1 inch by 2-inch pieces and drop into the gravy.
  • Cover tightly and cook for 15 minutes. The cover must NOT be removed, while the dumplings are cooking.
  • Debone the chicken, add back to pot. Add white wine and Gumbo File (ground sassafras leaves), stir and let heat for 8 minutes.
  • Serve.

Nutrition Facts : Calories 244.1, Fat 15, SaturatedFat 4.4, Cholesterol 83.9, Sodium 284.5, Carbohydrate 7.7, Fiber 1.1, Sugar 0.2, Protein 17.2

3 lbs roasting chickens, disjoined
salt and pepper
1 bay leaf
2 quarts water
1 1/2 teaspoons rubbed sage
1 teaspoon ground rosemary
2/3 teaspoon ground thyme
1/2 cup white Chardonnay wine
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 egg
1/2 teaspoon salt
1/2 teaspoon sassafras leaves, ground (aka Gumbo File)
1/3 cup milk

THE BEST CHICKEN AND DUMPLINGS

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21



The Best Chicken and Dumplings image

Steps:

  • For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
  • Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
  • For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
  • Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

ELSWET'S SMOTHERED PIGGY BAKED CHICKEN BREAST

This is my favorite way to prepare chicken breasts. They go with darned near any side dish, and taste so darned good! Hope you enjoy it!

Provided by Pagan

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14



Elswet's Smothered Piggy Baked Chicken Breast image

Steps:

  • Slice chicken breasts in half and roll in whole wheat flour. Lightly brown in butter substitute.
  • Place in a baking dish and cover with sliced ham and cheese. Set aside.
  • Saute onion and garlic until clear, add olives, herbs, and wine.
  • Bring to a boil and cook for approximately 8 minutes.
  • Add in 1 tablespoon of remaining flour [from breading the chicken] and stir until completely disolved. Add milk. Stir until thoroughly blended.
  • Ladle over chicken and bake at 375°F for approximately 20-25 minutes.

Nutrition Facts : Calories 296.1, Fat 8.3, SaturatedFat 4, Cholesterol 92.7, Sodium 704, Carbohydrate 9.2, Fiber 1.4, Sugar 0.6, Protein 39.3

2 whole boneless skinless chicken breasts, halved
2 garlic cloves, finely sliced
1/4 cup whole wheat flour
1/4 cup fat free butter substitute
4 slices low-fat ham, deli sliced, very thin
1/2 cup sharp cheddar cheese, coarsely shredded
1/4 cup green onion, thinly chopped
4 black olives, sliced thin
1/2 cup sweet white wine
1 teaspoon italian seasoning
1/3 cup skim milk
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne

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