CAST-IRON CHICKEN AND DUMPLINGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes.
- Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool.
- Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese.
- Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside.
- Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes.
- (Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.)
SKILLET CHICKEN AND DUMPLINGS
The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere--from a camping trip to a vacation rental.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
- Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
- Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.
SKILLET CHICKEN AND DUMPLINGS
Make and share this Skillet Chicken and Dumplings recipe from Food.com.
Provided by swimmer175
Categories One Dish Meal
Time 40m
Yield 4 dumplings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken starts to brown.
- Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
- Mix bisquick, milk, and tarragon until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat.
- Cook uncovered 10 minutes, cover, and cook 10 minutes.
Nutrition Facts : Calories 437, Fat 19, SaturatedFat 4.9, Cholesterol 84.1, Sodium 1467.6, Carbohydrate 30.9, Fiber 0.6, Sugar 4.3, Protein 34
SKILLET CHICKEN AND DUMPLINGS
A skillet makes quick work of scrumptious chicken and dumplings featuring all-white-meat chicken breasts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
- Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
- In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.
Nutrition Facts : Calories 490, Carbohydrate 39 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 42 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 5 g, TransFat 1 g
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