GG'S CHICKEN AND DUMPLINGS
This is my grandma's chicken and dumpling recipe. (My daughter called her GG for "Great Grandma") When I was little we frequently had this after church for Sunday dinner. It was my favorite,and I usually requested it! Everytime I make it I think of my grandma and miss her dearly!
Provided by Dene Mitzel
Categories Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Melt butter in a large pot and saute onion, bell pepper, and celery until tender but not browned.
- 2. Add chicken pieces and water; Cover and boil until chicken is tender and falls off bone. (about 1 hour)
- 3. Remove chicken pieces and reserve one cup of the broth.
- 4. Remove chicken from bones and add back to the pot.
- 5. Gradually add the flour to the reserved broth, stirring until smooth; add back to the pot.
- 6. Add salt and pepper to taste.
- 7. Bring mixture to a simmer; cut desired amount of biscuits into quarters and add to the mixture; let simmer about 10 minutes or until biscuits are done.
MOM'S CHICKEN CACCIATORE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
- Sprinkle with the basil. Serve immediately.
MOM'S ROAST CHICKEN
This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. -James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
Nutrition Facts : Calories 405 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 760mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
MOM'S CHICKEN SCRATCH
We used the four-cheese Rice-A-Roni as Whitney suggests, and it added a ton of flavor to this casserole. The buttery, crunchy bread topping is delicious and adds flavor too. A tasty, easy dinner recipe to have in your back pocket on a busy day.
Provided by Whitney Froehlich
Categories Chicken
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Rinse chicken and season to your taste. You can bake or grill the chicken however you like. Cut into bite-size pieces and set aside.
- 2. Grease a 9x13 baking pan. Set aside. Prepare rice according to directions. Dump the rice into the bottom of the dish and smooth over.
- 3. Pour the chicken on top of the rice so it's completely covered. Set aside. Preheat oven to 425 degrees.
- 4. In a medium-sized mixing bowl, stir and mix together the cream of mushroom soup and chicken broth (use more or less of the broth depending on how "soupy" you would like it - no more than 2 cups). Pour the soup mixture evenly over the chicken. Set aside.
- 5. To make the breading, in another medium-sized mixing bowl, mix together the flour, baking powder, salt, and pepper. Melt butter in a separate bowl and then add to the flour mixture.
- 6. Add the milk and stir until smooth and creamy (should have the same consistency as pancake batter).
- 7. Pour the breading mixture on top of the soup mixture. Bake in the oven 35-40 mins.
- 8. Enjoy!!
MOM'S CHICKEN CACCIATORE
When Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It's one of many recipes she learned from her mom, Nancy, over the years. "I've been making it so long, I don't remember when I started!" she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie's version calls only for thighs. "They're more forgiving, especially for beginners.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
- Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MOM'S BAKED FRIED CHICKEN AND GRAVY
Provided by Pam Ross
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make chicken:
- Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
- Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
- Make gravy:
- Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.
MOMS GG 'S CHICKEN
Make and share this Moms Gg 's Chicken recipe from Food.com.
Provided by Chez 4411 chef
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place oil in fry pan large enough to hold chicken parts and vegetables. Heat to medium-high.
- Meanwhile, combine flour, salt and pepper in a large bowl or ziploc bag. Shake off excess.
- Place chicken parts in fry pan and turn until golden on all sides, about 8-10 minutes .
- Add all vegetables stirring to coat and mix with residual oil. Place chicken pieces on top of vegetables.
- Lower heat to medium. Cover and cook for an additional 30-45 minutes. DO NOT LIFT THE LID. You can shake the pan to redistribute the contents, if desired.
- Serve with rice or mashed potatoes.
Nutrition Facts : Calories 919.7, Fat 48.1, SaturatedFat 12.4, Cholesterol 264.3, Sodium 832, Carbohydrate 30.4, Fiber 2.3, Sugar 3.2, Protein 86.1
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