Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken Crockpot - Country Chicken Stew With Basil Dumplings
Famous Authors (View All Authors)
Poultry - Chicken Crockpot -  Country Chicken Stew With Basil Dumplings Post by :eagltrax Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1027

Click below to download : Poultry - Chicken Crockpot - Country Chicken Stew With Basil Dumplings (Format : PDF)

Poultry - Chicken Crockpot - Country Chicken Stew With Basil Dumplings

12 small white onions
1 pound boneless skinless chicken thighs
1 pound bonless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves (or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1" squares
4 cloves garlic - thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablesppons all purpose flour
2 Tablespoon butter - room temperature
1 pound fres asparagus - cut into 1-1/2" lengths

1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)

Using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to boil. Add the onions, lower the heat, and simmer for 5 minutes. DRain and rinse under running cold water. Slip skins off onions.

Rinse chicken and pat dry. Quarter the thighs and chicken breast halves. Stir in basil and seaons with salt and pepper. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT sitr. Cover and cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2 hours.

Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow-cooker. cook, stirring until sauce begins to thicken, about 5 minutes. Stir in asparagus.

In medium bowl, combine dumpling ingredients until evenly moistened. Drop by Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30 minutes, until dumplings are cooked through. Serve immediately!
If you like this book please share to your friends :

Poultry - Cream Cheese Crockpot Chicken Poultry - Cream Cheese Crockpot Chicken

Poultry - Cream Cheese Crockpot Chicken
4-6 boneless chicken breasts 2 tbsp melted butter salt and pepper to taste 1 package dry Italian season mix (Italian dressing mix) Sauce1 (10 3/4 oz) can cream of chicken soup1 (8 oz) package cream cheese1/2 cup chicken broth1 large oniongarlic to tasteBrush chicken with melted butter and sprinkle with seasoning mix. Place in layers in crockpot. Cover and cook about 6 hours. About 5 hours into chicken cooking time, add all sauce ingredients. Cook chicken in sauce for remaining hour. Remove chicken and serve on platter. Pour gravy into gravy boat. Serve with rice or noodles.

Poultry - Chicken Coq Au Vin Poultry - Chicken Coq Au Vin

Poultry - Chicken Coq Au Vin
2 1/2 lb Chicken, cut-up 1 Clove garlic, crushed 1 ts Salt 1/4 ts Pepper 1/2 ts Dried thyme leaves 6 Bacon slices, diced 2/3 c Sliced green onions 1 c Chicken broth 8 sm White onions, peeled 1 c Burgundy wine 1/2 lb Whole mushrooms Chopped parsley 8 sm New potatoes, scrubbed In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garlic in