|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Tip: Try chicken dumplings for more results.
1 - 10 of 11 for southern chicken dumplings
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Place chicken and butter in ... heat to medium. Dumplings: Place flour ... without diluting flavor. Add salt and pepper to taste. Cook 10-15 minutes on low.
Preheat a large ... to keep the chicken from sticking as ... pot to keep dumplings from settling and ... hot rolls. Perfect for a fall or winter supper!
In large pot ... hours or until chicken is tender. When done, make dumplings. Take chicken ... thoroughly with fork. Drop dough by tablespoon into gravy.
Cook chicken and debone; reserve ... butter, milk and chicken bouillon in with stock before adding dumplings. Cook until dumplings are tender. Stir frequently.
Boil chicken and bone. Make ... Cut and roll dough into strips. Place in pot with chicken. Salt and pepper and butter. Add milk when almost done. Serves 8.
Simmer the chicken, onion and ... boiling. As the dumplings cook, draw them ... translucent. Serve meat and dumplings with some of the broth on a deep platter.
Stew chicken and save broth to cook dumplings in. Sift flour, ... before dropping, one at a time into broth. Cover and cook over low heat about 45 minutes.
Cook chicken in plenty of ... boil. Drop blocks of dough into boiling liquid. Cook 10 or 15 minutes until done. Replace deboned chicken - cover until served.
Add to broth (where you cooked the chicken) : 1 ... Cut and drop in broth mixture when it comes to a rolling boil. DO NOT STIR. Salt and pepper to taste.
Salt and pepper pieces of chicken and brown quickly ... ingredients to dry. This is a drop batter. Drop by spoonfuls into boiling stew. Cook 10 to 12 minutes.
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