Chicken Fricassee With Bisquick Dumplings Recipes

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
• Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. , Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag., For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean., Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

CHICKEN FRICASSEE WITH HERB DUMPLINGS

Steps:

• Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
• Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
• Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
• Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
• Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
• Serve with tossed salad and apple pandowdy.

CHICKEN FRICASSEE AND DUMPLINGS (LIGHTER VERSION)

Steps:

• Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.
• In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.
• Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.
• Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.
• Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough).
• Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.

CHICKEN FRICASSEE AND HERB DUMPLINGS RECIPE - (4.5/5)

Steps:

• Mix Bisquick, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. In large skillet, brown chicken in hot shortening and melted margarine. Remove chicken pieces; pour excess fat from skillet. Stir in soup and milk; add chicken pieces. Cover and heat to boiling. Lower heat and cook 1 hour or until chicken in tender. Mix Dumpling Dough together and drop dough by sponnfuls into hot soup mixture 20 miniutes before chicken is done. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes longer.

CHICKEN FRICASSEE WITH VERMOUTH

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
• Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
• Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
• Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
• When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.