RecipesChicken Thighs Recipes: Chicken Thigh and Dumpling Stew
Make the most of tender chicken thighs with this creamy chicken stew recipe.
3 tablespoons butter
2 pounds chicken thighs
8 slices bacon
2 stalks celery, chopped
3 carrots, chopped
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (14 oz.) can vegetable broth
1/2 teaspoon paprika
1/2 cup heavy cream
1 ( 26 oz.) can condensed cream of chicken soup
1 cup water
1 ( 8.75 oz.) can sweet corn, drained ground black pepper to taste
1 ( 10 oz.) can buttermilk biscuits
Directions
In a large skillet, melt the butter over medium high heat. Cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
In a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Add in the celery, carrots, red onion, and garlic and cook over medium heat until the red onions are soft and transparent. Add in the vegetable broth, chicken, and 1 tablespoon reserved bacon grease.
Simmer over medium heat for 12 minutes. Stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, for 5 minutes. Stir in the sweet corn and ground pepper.
Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium low. Stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve
with a garnish of crumbled bacon.
= KFC Chicken Recipe: Copycat KFC Chicken
The famous fried chicken restaurant keeps their exact recipe secret, but you can get close to the same flavor in your own kitchen.
3 pounds chicken pieces
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice
1 1/2 cup pancake mix
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Milk
Directions
Preheat oven to 350 degrees.
Make a paste out of the Italian dressing mix, flour, salt and lemon juice. Coat chicken evenly with paste. Stack chicken pieces in a bowl. Cover and refrigerate chicken overnight or at least for several hours.
Mix pancake mix with paprika, salt and pepper. Dip chicken pieces in milk, then in pancake coating. Dust off excess. Lightly brown in large skillet containing 1/2-inch vegetable oil. Brown for 4 minutes on each side. Remove and place in a single layer on shallow baking pan. Seal with foil.
Bake for 1 hour. Uncover and baste again with milk. Return to oven, uncovered, turn heat up to 400 degrees, and crisp for another 10 minutes.
= Jerk Chicken Recipe: Jamaican Jerk Chicken
This spicy sweet chicken dish is a favorite from the Jamaican islands.
1/2 green onion, minced
1/4 cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 ( 2 to 3 pound) whole chicken, cut into pieces
Directions
In a bowl, combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.
Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.