Best Creole Dump Chicken Recipes

CHICKEN CREOLE

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

ELSWET'S CREOLE STYLE CHICKEN & DUMPLINGS

Steps:

• Chicken: Place chicken pieces into a large pot. Add water, salt and pepper and bay leaf to the chicken pieces, enough to cover the chicken.
• Partially cover your pot and cook on medium until tender. Simmer gently, do not allow the pot to boil! The chicken will take 3 or 4 hours. When tender, remove the pieces from the broth, and keep warm.
• Gravy: There should be 3-4 cups of broth in the pot. Skim off the fat and measure the broth. For each cup of skimmed broth, mix 1 1/2 teaspoons of the fat with the same amount of flour.
• Stir several spoonfuls of the hot broth into the fat-flour mixture, and then pour the mixture back into the broth in the kettle.
• Cook the gravy until it is slightly thickened. Add sage, rosemary, and thyme, and salt and pepper to taste.
• Dumplings: Sift the flour, baking powder, and salt together. Beat the egg, add the milk to the egg, and mix with the dry ingredients.
• Drop by spoonfuls into the simmering chicken gravy, or roll out to a 1/4 inch thickness and cut into 1 inch by 2-inch pieces and drop into the gravy.
• Cover tightly and cook for 15 minutes. The cover must NOT be removed, while the dumplings are cooking.
• Debone the chicken, add back to pot. Add white wine and Gumbo File (ground sassafras leaves), stir and let heat for 8 minutes.
• Serve.