Growing up, this was one of my favorite foods. I love this particular recipe because it includes fresh veggies, which I double. I use the biggest pot I own when I make this so I can cram in as many dumplings as possible. :-)
Source: Rachel Ray Mag
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced or thinly sliced
- 1 medium onion, chopped
- 1 rib celery, diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning, 1/3 palm full
- 2 tablespoons flour, a handful
- 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
- 1 small box biscuit mix(preferred brand Jiffy Mix)
- 1/2 cup warm water
- Handful flat-leaf parsley, chopped
- 1 cup frozen green peas
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
Let's not kid ourselves here. This doesn't taste like the real thing. But this is still quite creamy and satisfying and I love the addition of the sage.
Source: Rachael Ray Mag
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh sage, plus small whole leaves for garnish
- 1 cup fat-free chicken broth
- 3/4 cup grated parmesan, plus more for serving
- In a pot of boiling, salted water, cook the pasta according to package directions. Drain and transfer to a large serving bowl.
- Meanwhile, in a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
- Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
- Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.
I must have made this a dozen times. This is so quick (about 10 minutes if your shrimp are already peeled) and it tastes great. I love the fresh flavors of the garlic, lemon, and parsley. I use the seasonings pack that comes in a standard box of couscous for more flavor.
Source: Real Simple
- In a saucepan, bring 2 cups water to a boil.
- Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
- Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
- Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
- Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
- Cook until heated through, 2-3 minutes. Serve with couscous.
The title of this recipe is a little misleading. There's really nothing quick about it. You'll also use just about every pot and pan you have to make this. And it's really messy. BUT this is delicious and makes your house smell amazing. This sauce would be great on fish and potatoes as well.
Source: Rachael Ray Mag
In a small saucepan, bring the ancho chile and 1 cup chicken stock to a boil. Lower the heat and simmer until softened, 10 minutes.
- 1 large dried ancho chile, stemmed and seeded
- 2 3/4 cups chicken stock
- 2 tablespoon butter
- 1 cup white rice
- 1/4 EVOO – Extra Virgin Olive Oil, divided
- 2 onions, chopped
- 2 ribs celery from the heart, chopped
- 2 bay leaves
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- A few pinches ground cloves
- Salt and pepper
- 1 28-ounce can diced or whole fire-roasted tomatoes
- 4 small pieces bone-in chicken breast, halved crosswise
- 4 small bone-in chicken drumsticks
- 1/2 cup chopped flat-leaf parsley
In a large saucepan, bring the remaining 1 3/4 cups stock and the butter to a boil. Stir in the rice, cover and simmer for 18 minutes. Remove from the heat; fluff with a fork.
In another large saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onions, celery, garlic, bay leaves, coriander, cumin, cinnamon and cloves; season with salt and pepper. Cook until softened, 7-8 minutes. Stir in the tomatoes and heat for 5 minutes. Transfer the sauce to a food processor, discarding the bay leaves. Add the soaked ancho and its liquid and process until smooth.
Meanwhile, in a large skillet with a lid, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet skin side down and cook until browned, 7-8 minutes. Flip over and add the reserved sauce. Cover and cook the chicken through, 10-12 minutes.
Serve the chicken on the rice and top with parsley.