QUICK ROTISSERIE CHICKEN AND DUMPLINGS
"This recipe uses store-bought rotisserie chicken and a single skillet to bring from-scratch Chicken and Dumplings to your weeknight dinner table in record time. The bulk of this recipe’s prep time is spent passively baking in the oven, which leaves plenty of time to pour a drink and put your feet up before dinner."
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 21
Steps:
- "1. Preheat oven to 350° degrees. 2. Heat butter in a large skillet over medium heat. Add the onions to the pan and cook until soft and translucent. 3. Stir in the carrot and celery. Cook for an additional 5 minutes. 4. Add the cubed chicken, chicken stock, fresh thyme, and salt and pepper. Stir and simmer for about 10 minutes. With heat on low, incorporate cream cheese. Add frozen peas and stir.??? 5. In a small bowl, whisk the cornstarch with 1 tablespoon cold water. Turn off the heat and slowly stir cornstarch mixture into the skillet. For the dumplings: 6. In a small bowl, combine the flour, baking powder, garlic powder, and salt. Using your fingers, incorporate the butter until course, pea-sized crumbs begin to form. Stir in the milk and combine well until a sticky dough begins to form. 7. Form and drop golf ball-sized dollops of dumplings over the chicken stew in an even layer. 8. Bake uncovered for 40-45 minutes in the center of the oven until dumplings are puffed and golden. 9. Garnish with a flurry of fresh parsley and coarse sea salt to serve."
Nutrition Facts : Calories 2222 calories, FatContent 127.177691028298 g, CarbohydrateContent 160.247163790983 g, CholesterolContent 488.327708707191 mg, FiberContent 0.840642543268304 g, ProteinContent 112.867723992671 g, SaturatedFatContent 73.9126578186339 g, ServingSize 1 1 Serving (1632g), SodiumContent 2699.99409383526 mg, SugarContent 159.406521247715 g, TransFatContent 8.29227542299874 g
SIMPLEST ROAST CHICKEN RECIPE - NYT COOKING
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http//schema.org, Calories 673, UnsaturatedFatContent 34 grams, CarbohydrateContent 1 gram, FatContent 51 grams, FiberContent 0 grams, ProteinContent 50 grams, SaturatedFatContent 13 grams, SodiumContent 949 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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