OLD-FASHIONED CHICKEN AND CORN STEW
Categories Soup/Stew Milk/Cream Chicken Potato Sauté Stew Quick & Easy Corn Fall Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
- While chicken is browning, peel potatoes and cut into 1-inch pieces.
- Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
- Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.
CHICKEN STEW WITH DUMPLINGS
I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?
Provided by 2ND COURSE
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- De-bone chicken and cut into chunks or shred. Set aside.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g
CHICKEN STEW WITH DUMPLINGS
Make and share this Chicken Stew with Dumplings recipe from Food.com.
Provided by RecipeNut
Categories Stew
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in 4-quart Dutch oven over medium heat until hot.
- Add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
- Stir in chicken broth, reserving 1/3 cup; bring to a boil.
- Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
- Boil, stirring constantly, for 1 minute or until thickened.
- Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
- Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
- Add salt and pepper.
- For Herb Dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
- Spoon dumpling mixture on top of stew in 8 large spoonfuls.
- Reduce heat to low.
- Cook, uncovered, 10 minutes.
- Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
- Serve in shallow bowls.
CHICKEN STEW WITH CORNMEAL DUMPLINGS
This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.
Provided by P48422
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
- Skim the broth of any fat.
- Stir in the celery, carrots, onion and thyme.
- Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
- Stir in the kale.
- Season to taste with salt and pepper.
- Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
- Add the milk and mix just until combined.
- Drop tablespoons of the dumpling batter in clumps over the top of the stew.
- Discard the bay leaf and thyme sprigs and serve.
Nutrition Facts : Calories 949.9, Fat 48, SaturatedFat 16, Cholesterol 209.3, Sodium 1094.1, Carbohydrate 68.6, Fiber 6.5, Sugar 11.6, Protein 60.2
CHICKEN OLE
I found that is a great low fat recipe, that is also high in protein and low in carbs!! I got this from Low Fat, Low Calorie, Low Cholesterol Light Cooking Cookbook Special Notes: I used yogurt instead of sour cream and it tasted great! I also used parsley instead of chutney ..
Provided by qiltkitty
Categories Chicken
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine salsa, mustard and lime in large container.
- Add chicken, turning to coat.
- Cover; marinate in refrigerator for at least 30 minutes.
- Melt margarine in large skillet over medium heat until foamy.
- Remove chicken from marinade; reserve marinade.
- Add chicken to skillet; cook about 10 minutes or until brown on both sides.
- Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
- Remove chicken to serving platter.
- Boil marinade over high heat for 1 minute; pour over chicken.
- Garnish with parsley.
- Serve with Sour Cream.
Nutrition Facts : Calories 364.6, Fat 14.6, SaturatedFat 3, Cholesterol 151, Sodium 857.1, Carbohydrate 4.7, Fiber 1.4, Sugar 1.7, Protein 51.8
CHICKEN STEW WITH DUMPLINGS
My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.
Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
CHICKEN STEW WITH CLASSIC DUMPLINGS
Savor classic comfort food with this chicken and dumplings favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes.
- Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened.
- Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 2 g, TransFat 1 g
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CREAMY CHICKEN STEW WITH DUMPLINGS - THE ENDLESS MEAL®
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4.9/5 (28)Calories 332 per servingCategory Dinner
- Melt the butter in a large pot over medium high heat. Add the onion and cook for 5 minutes. Add the chicken thighs and cook for 5 minutes more, stirring often. Add the potatoes, carrots, celery, poultry seasoning, sea salt and fresh creaked pepper and stir well to combine.
- Add the chicken stock and bring the pot to a boil. Reduce the heat, cover the pot, and let it simmer for 15 minutes, or until the potatoes are soft.
- Whisk together the flour and dry white wine. When the potatoes are soft pour it into the pot and bring the pot to a boil. Let the pot simmer for 1-2 minutes, or until it has thickened. Remove the pot from the heat and stir through the cream cheese.
CHICKEN STEW WITH CORNMEAL DUMPLINGS - BETTER HOMES …
From bhg.com
5/5 (1)Calories 510 per servingServings 4
- In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
- Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
- Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.
OLD-FASHIONED SOUTHERN CHICKEN AND DUMPLINGS
From southernbite.com
5/5 (19)Category Main CourseCuisine American, Southern
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
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