NEELY'S CHICKEN AND DUMPLINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
- Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
- Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
- Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.
NEELY'S DEVILED CHICKEN
This is very good! I usually use bone-in thighs, I think they are more juicy. I was not sure about the prunes, but they made the dish fantastic! Good recipe for Halloween. This is from Food Network, The Neely's. Hope you enjoy.
Provided by Scoutie
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper.
- Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
- Heat a large skillet with the vegetable oil over medium-high heat.
- Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes.
- Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
- Add the white wine to the skillet and scrape the browned bits from the bottom of the pan.
- Add the chicken stock, orange juice and zest and the hot sauce.
- Add the red pepper flakes and whisk in the hot sauce and mustard.
- Bring to a simmer and add the chicken and the juices that are left in the platter.
- Top with the prunes.
- Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
- Uncover the chicken and remove to a serving platter.
- Turn the heat to high and let the sauce reduce for 2 to 3 minutes.
- Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.
HONEY SPICED ROASTED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
- Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
- Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
- Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.
BARBECUE DEVILED EGGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 15m
Number Of Ingredients 0
Steps:
- Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons yellow mustard, a dash or two of hot sauce, and salt and pepper. Mix in 1 tablespoon barbecue sauce. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika.
NEELY'S JERK CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Blend all of the marinade ingredients together in a food processor until smooth.
- Put the chicken in a 13 by 9-inch casserole dish and season it with salt and pepper, to taste. Cover the chicken with the jerk marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours for the flavors to meld. If you have the time, letting the chicken marinate overnight is best.
- Preheat grill to medium-high heat. Lightly oil the grates to keep the chicken and marinade from sticking. Remove the chicken from the marinade letting the excess drip off and arrange them on the grill. Cover the grill, and grill until the chicken is fully cooked and the jerk marinade has blackened and caramelized in spots, about 5 minutes on each side. Transfer the chicken to a serving platter and serve.
NEELYS' CHEESY CHICKEN PARMESAN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick.
- In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs.
- In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.
- In a large saucepan over medium-high heat, add the olive oil and saute the onion and garlic. Add salt, pepper, red pepper flakes and cook until fragrant and tender; about 3 minutes. Add tomatoes, basil, and let simmer for 30 to 45 minutes. Season, to taste, with salt and pepper.
GET YOUR MAN CHICKEN - THE NEELYS
Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops.
Provided by Recipe Reader
Categories Chicken Thigh & Leg
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Pat chicken dry and season with salt and pepper.
- Brown the chicken about 4 minutes on each side.
- Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
- Add onion to the pan and cook until tender, about 3 minutes.
- Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
- Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
- Garnish with fresh chopped parsley.
DEVILED CHICKEN
My mum has made this for years - I think it comes from a Family Circle box of recipes on individual cards that she has had for as long as I can remember. I love it as it reminds me of home!
Provided by Sarah Klass
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook chicken in hot oil until golden, then remove from heat, drain and place in casserole or baking dish.
- Cook onion and garlic in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper.
- Cover and bring to boil, then remove from heat and pour over chicken pieces.
- Bake, covered in a moderate oven 1 to 1 and a quarter hours or until chicken is tender.
Nutrition Facts : Calories 576, Fat 39.6, SaturatedFat 10, Cholesterol 155.2, Sodium 553, Carbohydrate 13.7, Fiber 2, Sugar 7.9, Protein 40.2
DEVILED CHICKEN
An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.
Provided by yukigumo719
Categories Australian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
- Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
- Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
- Serve with steamed Rice.
More about "neelys deviled chicken recipes"
PAT AND GINA NEELY’S BARBECUE DEVILED EGGS RECIPE
From recipegoulash.cc
NEELYS FRIED CHICKEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DOWN HOME WITH THE NEELYS RECIPES - FOOD NETWORK
From foodnetwork.com
NEELY'S DEVILED CHICKEN | RECIPE | CHICKEN RECIPES, RECIPES, FOOD ...
From pinterest.com
DEVILED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
NEELY'S DEVILED CHICKEN | RECIPE | CHICKEN, FOOD NETWORK …
From pinterest.com
NEELY’S DEVILED CHICKEN – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love