Chicken Dundee Recipes

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHICKEN DUNDEE

Steps:

• Rub the chicken with the seasoned salt, cover and let marinate in fridge while preparing the other ingredients.
• Preheat oven to 350 degrees F.
• Cook bacon in a skillet until crisp; set aside, reserving bacon grease in pan.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
• Remove half of sauce, cover and refrigerate to serve later.
• Place the chicken in the skillet and saute in the bacon grease for 3 to 5 minutes per side, or until browned.
• Remove from skillet and place the chicken into a 9x13 inch baking dish.
• Spread the honey mustard sauce over the chicken, then layer each chicken piece with mushrooms and bacon.
• Sprinkle top with shredded cheese.
• Cover and bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
• Garnish with parsley and serve with the reserved honey mustard sauce.
• Makes 4 servings.