CHICKEN WITH PAN GRAVY AND CORNMEAL DUMPLINGS
Steps:
- Cook chicken:
- Preheat oven to 200°F.
- Pat chicken dry and season with salt and pepper.
- Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
- Make dumplings:
- Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
- Make gravy and cook dumplings:
- Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
- Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
- Sprinkle chicken, dumplings, and gravy with remaining herbs.
CHICKEN AND DUMPLINGS
Steps:
- Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
- In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd), transferring it to a plate as done, about 5 minutes on each side.
- Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
- Make dumplings while chicken is cooking:
- Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.
- With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.
ROAST CHICKEN PAN GRAVY
This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
- Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
- Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
- Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g
CHICKEN AND CORNMEAL DUMPLINGS
Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.
Provided by Chef Jac-Mo
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute the onion in the olive oil for 2 minutes. Add the garlic; cook 2.
- minutes longer. Stir in the carrots, parsnip, turnips, thyme, and stock.
- Heat to boiling. Reduce the heat, add the chicken to the pan, cover and cook.
- over medium-low heat 30 minutes.
- Meanwhile, make the dumplings. Combine the cornmeal, flour, baking powder.
- and salt in a large bowl. Mix well and stir in the egg, milk and mustard.
- Mix well.
- After the chicken has cooked for 15 minutes, spoon the dumpling batter over.
- the stew in large spoonfuls. Cook, covered, until just firm, about 15.
- minutes.
Nutrition Facts : Calories 391.4, Fat 18, SaturatedFat 4.5, Cholesterol 111.2, Sodium 687.5, Carbohydrate 24.5, Fiber 3.1, Sugar 4.5, Protein 32
CHICKEN WITH DUMPLINGS AND PAN GRAVY
This recipe goes back quite a few years, it's total comfort food at it's best! I make this in my electric frypan.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Season the chicken pieces with seasoning salt and pepper.
- Heat oven to 200° (to keep the chicken warm).
- Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
- Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
- Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
- To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
- Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
- Stir in green onion and parsley.
- Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
- Skim any fat from the skillet.
- Add in 2-3/4 cups stock; bring to a boil.
- In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
- Season with salt and pepper.
- Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
- Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
- Remove the platter of chicken from the oven.
- Serve the chicken, gravy and dumplings as desired.
Nutrition Facts : Calories 1151.1, Fat 79.8, SaturatedFat 24.6, Cholesterol 281.1, Sodium 1211.1, Carbohydrate 33.1, Fiber 1.8, Sugar 3.8, Protein 66.4
CHICKEN AND DUMPLINGS WITH GRAVY
My family really loves this meal. It is often requested.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,
Nutrition Facts : Calories 606 calories, Fat 30g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 1144mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein. Diabetic Exchanges
BAKED CORNMEAL DUMPLINGS
These big, golden cornmeal dumplings are delicious with stew or any type of dish with gravy.-Grace Yaskovic, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth. , Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired.
Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 909mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
CHICKEN WITH CORNMEAL DUMPLINGS
SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner-with its pronounced taste of hops-works best.
Yield serves 6
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
- Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
- Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
- (Per Serving)
- Calories: 438
- Fat: 17g (7g Saturated Fat)
- Protein: 26g
- Carbohydrates: 35g
- Fiber: 3g
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CHICKEN & FLUFFY DUMPLINGS WITH GRAVY - MY COUNTRY TABLE
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5/5 (2)Category DinnerServings 4Total Time 2 hrs
- Place the chicken thighs in a large deep pot. Cover with at least 12 cups of water. The pot should be 2/3 full of water. Add the bouillon cubes, salt, pepper, and thyme. Bring to a boil over high heat, keeping an eye on the pot so it doesn’t boil over. Reduce heat to medium and cook covered with a lid until the chicken is done about 1 hour. Transfer the chicken to a bowl and turn off the heat under the broth. Cover the chicken with a foil tent and allow the chicken to rest for at least 15 minutes. Remove the skins, allow the chicken to cool enough to handle, remove it from the bones and cut it into bite-size pieces. Cover the chicken to prevent it from drying out while you make the dumplings.
- Add the chicken broth, milk, cornstarch & salt to a medium saucepan. Whisk over medium heat until the sauce thickens, about 8 to 10 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using two forks or a pastry blender, cut in the shortening. Add the buttermilk and chicken broth and mix just to combine. The mixture should be pretty wet.
- Meantime, bring the broth in the pot back to a boil over medium-high heat. Drop the dumplings by large spoonfuls into the broth, separating them from each other in the broth. I use a 1/2 cup large ice cream/cookie scoop to drop the dumplings, to make sure they are all the same size, so they cook through at the same time. Cover the pot with a lid and reduce the heat to low. Simmer for 10 minutes. DO NOT PEAK OR REMOVE THE LID during this time. Remover lid after 10 minutes. Gently ladle some of the broth over the top of the dumplings and allow them to cook for an additional minute. Add the chicken and gravy to the pot and very gently mix to combine.
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