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Chicken Drumsticks, Ethiopian Style Simply Recipes, Chicken Drumsticks with Apricot Glaze, Chicken Drumsticks with Asian Barbecue Sauce, and 16 others.

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Chicken Drumsticks, Ethiopian Style Simply Recipes wine pairings

Chicken Drumsticks with Apricot Glaze wine pairings

Chicken Drumsticks with Asian Barbecue Sauce wine pairings

Chicken Drumsticks with Lemon and Garlic wine pairings

Chicken Drumsticks with Muhammara Sauce wine pairings

Chicken drumsticks with paprika and garlic wine pairings

Chicken drumsticks with parsley and lemon wine pairings

Chicken Drumsticks with Peach BBQ Sauce wine pairings

Chicken Dumpling Casserole wine pairings

Chicken Dumpling Pie wine pairings

Chicken Dumplings wine pairings

Chicken Dumplings wine pairings

CHICKEN DUMPLINGS 11192010 4 servings 1lg Chicken cut up or 8 piecesie legs SEASONING MIX 2tbl Kosher Salt Old Bay Seasoning 12 1tbl Black Pepper ground or cracked Cayenne Pepper 1 t PREPARATION 6 Garlic Cloves mincedcrushed 4 Celery Stalks sliced thin 2 1lg Yellow Onion sliced thin Italian Parsley rough chopped 12 1lg Green Pepper sliced Bay leaves whole 4 Worcestershire Sauce 14 2c Chicken Broth try low sodium White Wine 12 6c Water or enough to cover chicken DUMPLINGS 2c Flour Baking Soda 14 t Kosher Salt 1 t Black Pepper 1 t 2tbl Italian Parsley chopped Canola Oil 14 Water just enough to wet flour mixture 1 12 3c Cooked Steamed Rice optional Wash Chicken pat dry with a paper towel In a small bowl, mix together seasonings Sprinkle mixture over chicken pieces Reserve leftover seasoning In a Dutch oven big enough to hold chicken, place all veggies, seasonings, herbs in preparation on bottom of pot Lay chicken pieces over veggies Pour in chicken broth, wine, water Cover pot and bring to a boil then, lower heat to medium low Cook until chicken is fork-tender, about 1 to 15 hours depending on size of chicken pieces When done, remove chicken from pot let cool enough to handle Remove chicken from the bone It is okay to leave chicken on bone for a rustic, down home approach Set to side Taste broth adjust seasonings if needed have a bit of bite to them, not gooey As soon as they plump, about 1 minute cooking time, return chicken to broth dumpling mix Stir, remove from heat set to side If re-heating, do so very slowly on low heat wine pairings

CHICKEN DUMPLINGS 11192010 4 servings 3c Cooked Steamed Rice optional Water just enough to wet flour mixture 1 12 Canola Oil 14 Italian Parsley chopped 2 T Black Pepper 1 t Kosher Salt 1 t Baking Soda 14 t 2c Flour DUMPLINGS 6c Water or enough to cover chicken White Wine 12 Worcestershire Sauce 14 2c Chicken Broth try low sodium Bay leaves whole 4 1lg Green Pepper sliced Italian Parsley rough chopped 12 1lg Yellow Onion sliced thin Celery Stalks sliced thin 2 6 Garlic Cloves mincedcrushed 4 PREPARATION Cayenne Pepper 1 t Black Pepper ground or cracked 1 T Old Bay Seasoning 12 T Kosher Salt 2 T SEASONING MIX 1lg Chicken cut up or 8 piecesie legs Wash Chicken pat dry with a paper towel In a small bowl, mix together seasonings Sprinkle mixture over chicken pieces Reserve leftover seasoning In a Dutch oven big enough to hold chicken, place all veggies, seasonings, herbs in preparation on bottom of pot Lay chicken pieces over veggies Pour in chicken broth, wine, water Cover pot and bring to a boil then, lower heat to medium low Cook until chicken is fork-tender, about 1 to 15 hours depending on size of chicken pieces When done, remove chicken from pot let cool enough to handle Remove chicken from the bone It is okay to leave chicken on bone for a rustic, down home approach Set to side Taste broth adjust seasonings if needed have a bit of bite to them, not gooey As soon as they plump, about 1 minute cooking time, return chicken to broth dumpling mix Stir, remove from heat set to side If re-heating, do so very slowly on low heat wine pairings

CHICKEN DUMPLINGS 11192010 4 servings Wash Chicken pat dry with a paper towel In a small bowl, mix together seasonings Sprinkle mixture over chicken pieces Reserve leftover seasoning In a Dutch oven big enough to hold chicken, place all veggies, seasonings, herbs in preparation on bottom of pot Lay chicken pieces over veggies Pour in chicken broth, wine, water Cover pot and bring to a boil then, lower heat to medium low Cook until chicken is fork-tender, about 1 to 15 hours depending on size of chicken pieces When done, remove chicken from pot let cool enough to handle Remove chicken from the bone It is okay to leave chicken on bone for a rustic, down home approach Set to side Taste broth adjust seasonings if needed have a bit of bite to them, not gooey As soon as they plump, about 1 minute cooking time, return chicken to broth dumpling mix Stir, remove from heat set to side If re-heating, do so very slowly on low heat wine pairings

CHICKEN DUMPLINGS 13 wine pairings

Chicken Dumplings 16 wine pairings

CHICKEN DUMPLINGS 17 wine pairings

Chicken Dumplings 18 wine pairings

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