Posts Tagged ‘flour’
CROCKPOT CHICKEN STROGANOFF
1 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1″ pieces
1 16 oz. bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk
Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crockpot until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO
1 chicken, cut up
1/2 tsp. Garlic powder
1/2 Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4″ cubes
1 tsp. minced garlic
2 c. okra
Hot cooked rice
Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, bell pepper and celery. Set aside. Combine flour, salt, garlic powder and cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1inch oil to very hot. Fry chicken until brown (5-8 minutes per side). Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage, minced garlic, and okra. Simmer 45 minutes. Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.