LADY AND SON'S CHICKEN AND DUMPLINGS - PAULA DEEN
A hearty chicken and dumplings recipe that is perfect on a cold day or to satisfy a craving for something savory and inexpensive. Recipe as follows compliments of chef Paula Deen.
Provided by Krystal-Belle
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
- To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
- Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
- Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
- Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
- To serve, ladle chicken, gravy, and dumplings into warm bowls.
- Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
LADY AND SONS CHICKEN POT PIE (PAULA DEEN)
This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!
Provided by SharleneW
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
- Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
- For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
- In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
- Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
- Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
- To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4
THE LADY AND SONS PECAN CHICKEN ( PAULA DEEN )
A true Southern delicacy from the landmark Savannah restaurant, "The Lady and Sons". To really be authentic, drizzle warm honey over the chicken. From "The Lady & Sons Savannah Country Cookbook" by Paula H. Deen.
Provided by yooper
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt butter in a 10 x 15-inch baking pan.
- In a shallow dish, combine buttermilk and egg.
- In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
- Dip chicken in buttermilk, then in flour.
- Place skin side down in melted butter.
- Turn to coat and leave skin side up.
- Sprinkle with pecan halves.
- Bake for 1 1/4 hours.
LADY AND SONS' CHICKEN IN WINE SAUCE
Saw this on a re-run episode of Paula Deen and it looked so easy and good! Put here to make soon...
Provided by AZPARZYCH
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste.
- Layer the cheese slices on top.
- In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese.
- Sprinkle stuffing mix on top and drizzle with melted butter.
- Bake for 45 minutes.
- Remove from the oven and serve.
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