The Cookbook


Wednesday, October 6, 2010

Chicken Dishes

Easy Chicken & Cheese Enchiladas

1 can (10.7 oz.) Campbell’s Condensed Cream of Chicken Soup

½ C. sour cream

1 C. Pace Picanté Sauce

2 tsp. chili powder

2 C. chopped cooked chicken

½ C. shredded Monterey Jack cheese

6 flour tortillas (6”), warmed

1 small tomato, chopped

1 green onion, sliced

  • Stir the soup, sour cream, picanté sauce and chili powder in a medium bowl.
  • Stir 1 cup picanté sauce mixture, chicken and cheese in a large bowl.
  • Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt. shallow baking dish. Pour remaining picanté sauce mixture over filled tortillas. Cover baking dish.
  • Bake at 350º for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

Classic Chicken and Dumplings

1 egg

3 T. cold water

2 T. peanut oil

½ tsp. salt

1 C. all-purpose flour (not unbleached)

1 (4 to 4 ½ lb.) broiler-fryer chicken, quartered

1 tsp. salt

5 C. chicken stock or broth

2 C. water

2 stalks celery

1 med. Onion, peeled and sliced in half

3 hard-cooked eggs, sliced

2 T. cold butter, cut in ¼“ cubes

¼ C. whipping cream

ground black pepper

  • For dumplings, in medium bowl whisk together egg, cold water, oil and the ½ tsp. salt. Stir in flour. Mix until well-blended and elastic. Cover and refrigerate 2 hours.
  • Season chicken, including back and neck, with the 1 tsp. salt. Set aside. In 6 quart Dutch oven combine chicken stock, water, celery, onion and pinch of salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down on top. Reduce heat to just below simmer. Cover, leaving ½“ opening.
  • Cook 30 to 45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.
  • For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16”; cut in 1 ½ by 2 ½“ pieces. Return broth to boiling. Season well with additional salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream and few grindings of black pepper. Gently lay hard-cooked eggs on top of other ingredients. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes. Serves 8.

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