Cozy Chicken & Dumplings
A classice take on an American comfort food staple.
Here is what you'll need!
COZY CHICKEN AND DUMPLINGS
Serves 6
INGREDIENTS
Soup
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream
PREPARATION
In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Ladle into bowl, giving 1-2 dumplings per serving.
Enjoy!
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MUSIC
Slide o’ Hand
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.
Tasty Amish Chicken with Mushrooms Casserole Recipe
8oz medium egg noodles
1/2 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
2 cups of cooked chicken meat, chopped
8oz fresh mushrooms, sliced
1 small yellow onion
1/4 cup parmesan cheese, grated
2 tablespoons dried parsley
Serves 6
Items used in this Video:
9x13 Baking Dish:
Pasta Pot:
Items I used in My Kitchen:
Knife Set:
Glass Bowl Set:
Pyrex Glass Measuring Cups:
Bamboo Utensil Set:
Measuring Cup Set:
Baking Items in My Kitchen:
Kitchen Aid Stand Mixer:
Flex Edge Mixing Blade:
Baking Storage Containers:
Brown Sugar Savers:
Sifter:
Amish Chicken Corn Casserole
Get the recipe here:
Every recipe we’ve made at 12 Tomatoes that has ‘Amish’ in the title has been spot on when it comes to hitting that comfort food target and this Amish Chicken Corn Casserole is no different. It’s a buttery, creamy baked dish full of hearty chicken and studded with sweet corn, which is to say it’s both filling and delicious. It also happens to have a crumbled Ritz cracker topping that doesn’t feel at all authentically Amish but after one bite you won’t care so much about authenticity. This is family-friendly, quick and easy comfort food – the kind of hot dish that’s simple but always satisfies.
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Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network
Ree reveals her secrets to making the perfect chicken pot pie that can be made ahead of time!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 25 min
Active: 45 min
Yield: 6 servings
Ingredients
6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Shredded Boiled Chicken:
Two 1-quart cartons chicken broth
3 chicken breasts
3 chicken thighs
Directions
For serving: a peppery green salad with arugula and baby spinach
Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
Serve the chicken pie with a peppery salad of arugula and baby spinach.
Shredded Boiled Chicken:
Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.
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Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network
Dutch Oven Cooking-King Ranch Chicken Casserole With Help From Dark Matter
This is an easy casserole to make for company, church pot lucks, or an easy weeknight dinner. The original was made famous by the King Ranch in Texas. YeeHaw!
DARK MATTER's Channel---
King Ranch Chicken Casserole--
2-3 pounds sliced/diced chicken
1 large diced onion
2 diced bell peppers
Montreal seasoning
Chili Powder
Garlic Powder
1 can red (kidney) beans
1 can black beans
2 cans diced tomatoes with chilis
1 can diced green chilis
1 can cream of chicken soup
1 can cream of mushroom soup
12 soft tortillas torn into pieces
4 C shredded Mexican cheese blend
sour cream and chives to garnish
Saute the chicken with spices.
Saute the onions and peppers until tender.
Add the rest of the ingredients except sour cream and chives.
Mix well.
Bake at 375F for about 40 min.
Remove and serve, garnish with sour cream and chives on top.
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I cook almost every day! Chicken thighs and potatoes. Like it very much.
These Chicken Thighs with Potatoes are nothing like the recipes you've tried before. In 1 hour you will have a very tasty dish ready for lunch or dinner.
???? Ingredients for this recipe: ????
1. Chicken thighs - 5 pieces
2. Salt, pepper.
3. Potato - 5 pcs
4. Carrots - 2 pcs
5. Garlic - 3pcs
6. Bow - 1 pc.
7. Parsley - a small bunch
8. Butter - 50 gr
9. Honey - 80 gr
10. Sweet chili sauce - 80 gr
11. Soy sauce - 50 ml
12. Mustard - 1 spoon
Cooking process: ????
- Sprinkle thighs with salt and pepper
- Cut large potatoes
- Coarsely chop carrots
- Fry the chicken thighs in a frying pan in butter on each side for 5 minutes.
- Finely chop the onion, garlic and parsley.
- Remove the thighs from the pan and put the potatoes, carrots, onions, garlic and parsley into the remaining oil.
- Fry 10 minutes
- In the meantime, in another pan, mix honey, sweet chili sauce, soy sauce and mustard.
- Place potatoes in a baking dish. Put the chicken thighs on top and pour over the honey sauce.
- Bake in the oven for 40 minutes at 180 degrees
The dish is ready. Enjoy your meal! Enjoy this delicious treat.
❤️ If you liked the video, subscribe to my channel. Your likes and comments will help me a lot. Thank you very much????
#chickenthighs #recipe #homechef