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 KitchenStews - Chicken - Country Chicken Stew With Basil Dumplings
Famous Authors (View All Authors)
Stews - Chicken -  Country Chicken Stew With Basil Dumplings Post by :Easyhome Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1169

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

Stews - Chicken - 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 :

Stews - Creamy Chicken Stew With Tarragon Stews - Creamy Chicken Stew With Tarragon

Stews - Creamy Chicken Stew With Tarragon
Yield: 4 servings 1 each whole chicken, cut into stewing pieces 2 tbsp. butter 2 tbsp. flour 2 tbsp. cooking oil 3 each shallots, peeled and chopped 1 each garlic clove, chopped 6 each branches of tarragon, fresh, divided 1/2 lbs. button mushrooms, sliced 2 cup white wine 1/2 cup water 1 each bouquet garni salt and pepper 1/2 cup fresh cream Dust the chicken pieces with flour. In a pressure cooker, melt butter with oil over high heat. Add the chicken pieces and saute to brown the sides. Add the chopped shallots, garlic, a third of

Stews - Chowning's Tavern Brunswick Stew Stews - Chowning's Tavern Brunswick Stew

Stews - Chowning's Tavern Brunswick Stew
1 stewing hen (6 lbs.) or 2 broiler fyers (3 lb. each) 2 large onions, sliced 2 cups okra, cut (optional) 4 cups fresh or 2 (1 lb.) cans tomatoes 2 cups lima beans 3 medium potatoes, diced 4 cups corn or 2 (lb.) cans corn 3 tsp. salt 1 tsp. pepper 1 tbs. sugar Cut chicken in pieces. Simmer in 3 quarts water for a thin stew or 2 qts. for a thick stew until meat can easily be removed from bones, about 2 1/4 hours. Add raw vegetables to broth and simmer , uncovered, until beans and