Bacon Chicken And Dumplings Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
• In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
• In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
• Add potatoes, onion and chicken to bacon drippings and saute' for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn and simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add crumbled bacon.
• In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture.
• Reduce heat and simmer for 10 minutes uncovered. Carefully turn dumplings and cook another 10 minutes covered.

Steps:

• 1. COOK BACON TILL CRISPY AND SET ASIDE. WHEN COOL CRUMBLE.
• 2. ADD POTATOES, CHICKEN AND ONION TO BACON DRIPPINGS AND COOK FOR 15 MINUTES, STIRRING OCCASIONALLY. POUR IN CHICKEN BROTH; SEASON WITH POULTRY SEASONING AND SALT & PEPPER. STIR IN CORN, AND SIMMER FOR 15 MIN.
• 3. pOUR IN HALF AND HALF AND BRING TO A BOIL; ADD BACON. COMBINE BISQUICK WITH MILK AND MIX WELL (DOUGH SHOULD BE THICK). dROP BY TABLESPOONS INTO BOILING MIXTURE, REDUCE HEAT AND SIMMER FOR 10 MINUTES COVERED. ****NOTE-DO NOT STIR WHILE SIMMERING, DUMPLINGS WILL FALL APART..

Steps:

• Directions:.
• Place bacon in a large deep skillet.
• cook over medium high heat until evenly brown.
• Drain, crumble and set aside; reserve bacon drippings.
• Add potatoes, onion and chicken to bacon drippings and saute for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper.
• Stir in corn and simmer all together for 15 minutes.
• Pour in half and half and bring to a boil; add crumbled bacon.
• In a medium bowl, combine biscuit mix with milk and mix well.
• Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another ten minutes covered.
• Do not stir while biscuits are cooking or they will fall apart.
• serve hot and enjoy.

Steps:

• Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
• Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
• Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
• Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.