Chicken with Mushroom cream sauce
Level up your chicken by adding mushroom and making it a cream sauce. You can add different things in a cream as your main ingredients such as saffron cream sauce, chives cream sauce, and more.
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Instant Pot Chicken and Dumplings with Saffron Cream. Recipe below:
Instant Pot Chicken and Dumplings with Saffron Cream
This is super easy and delicious. This recipe only takes 9 minutes of pressure cooking and about 6 minutes on the Sauté mode.
Ingredients:
• 2-3 Tablespoons of olive oil
• 1 small white onion finely diced
• 1 cup of carrots rough chopped
• 1 cup of celery finely chopped
• 3-4 cloves of garlic, minced
• 2 tsp fresh rosemary
• 1-2 tsp of fresh sage chopped
• 2-3 branches of fresh thyme
• 1 tsp sea salt
• 1 tsp black pepper
• ½ teaspoon paprika
• Generous pinch of saffron*see link below
• 1 cup of heavy cream (you can use evaporate milk instead)
• 3 cups of chicken stock (homemade preferred)
• About 2 cups of cooked chicken meat
• 1 cup of frozen peas (optional)
For the dumplings:
• 1+ cup of self-rising flour (White Lily if you can get it)
• 1 cup of heavy cream (you can use evaporated milk instead)
Method:
1. Make the biscuit dough by gently stirring in the cream to the flour. Add enough flour to make a sticky dough. Be careful not to over stir.
2. Place the olive oil, onion, carrot, celery & herbs to the Instant Pot and cook on Sauté mode till the onion is translucent. Add the garlic and stir for a minute.
3. Add the salt, pepper, paprika and saffron.
4. Add ½ of the stock with the cream and stir.
5. Add remaining stock
6. Sauté till bubbly
7. Add chicken and then dollop the dough in large spoonfulls (I used an ice cream scoop)
8. Put the lid on and set it for 9 minutes on high.
9. When it finishes, allow a natural release for 10 minutes and then release and further pressure.
10. Add peas if using, stir in lightly. Allow to rest with the lid on for 5 minutes
Your Chicken and Dumplings are ready to serve!
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Here is the garlic chopper I use:
Here is the Saffron I use:
Vita Mix Blender, what a workhorse! This is the last blender you will ever buy:
If you have any questions please email me at devanylynne@gmail.com
Here is my video on making tortillas:
Here are links to the Blackstone Griddles:
This is the Tabletop Size I have:
This is a 36” Model if you want to just have it set up at home and do large cooks for parties:
Here is a link to some great Chiles:
Here is a link to my favorite Nutribullet:
We now have Merch! You can find it at my store TeeSpring.com/The SassySpoonShop
Here are some other videos you might like:
Two ingredient Pizza Dough, Cooked on the griddle:
Pupusas:
Creamy fudge Gelato:
Here is my video for Grilled pizza with at 1.5-hour yeast pizza dough:
Grilled Chicken Wings:
Steakhouse Creamed Spinach:
Refried Beans in the Instant Pot:
Making saffron cream sauce
This short video shows you how to make a saffron cream sauce to use in other recipes. For more information on this and other stocks and sauces, recipes and cooking tips, visit cookeryskills.com
Ingredients:
200ml double cream
2 medium eggs
Pinch of saffron
2 teaspoons water
Sea salt / pepper
Pasta Primavera with Saffron Cream
Perfect for spring!
See more at:
Serves 4
Ingredients:
2 tablespoons EVOO – Extra Virgin Olive Oil
1 bundle thin springs asparagus, trimmed of ends and thinly sliced on bias
1 cup fresh peas
1/3 pound (a handful) thin green beans (haricots verts), cut into thirds on bias
1 bunch green spring onions, thin leeks or fat scallions, thinly sliced on bias, whites and greens separated
4 cloves garlic, thinly sliced or chopped
Salt and pepper
1/2 cup white wine or chicken or vegetable stock
1 cup cream
1 teaspoon lemon zest
1 pinch (about 24) saffron threads
1/3 to 1/2 cup chicken stock, vegetable stock or water
Egg or semolina pappardelle or fettuccine
1 cup freshly grated Parmigaino-Reggiano, plus some to pass at table
Finely chopped parsley, basil and chives, to serve
Preparation:
Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add asparagus, peas, beans, whites of onions, leeks or scallions, garlic, salt and pepper. Stir and toss to tender-crisp 3-5 minutes. Add wine or stock.
In a small saucepot, bring cream, lemon zest and saffron threads to a low boil. Simmer 3 minutes to thicken then remove from heat.
Salt boiling water liberally and cook pasta 1 minute under suggested time for al dente. Reserve 1/2 cup liquid then drain.
Toss pasta with reserved cooking liquid, vegetables, infused cream, grated cheese and a fat drizzle of EVOO for a full minute. Serve in shallow bowls, topped with chives, basil, and parsley. Pass more cheese at the table.
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