chicken fricassee with tomato dumplings

6 servings
  For fricassee:
2½  Broiler/fryer chicken, cut u
3 cups Water
2 mediums Carrots, thinly sliced
1 medium Onion, chopped
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ground allspice
½ cup Cold water
2 tablespoons Flour
  For Dumplings:

Recipe by: Bountiful OH, P. Bruns 1½ cups flour

2 teaspoons baking powder ¾ teaspoon dry mustard

½ teaspoon salt

¾ cup tomato juice In a large kettle, combine all fricassee ingredients except water and flour; bring to a boil. Reduce heat; cover and simmer 2 hrs. or until chicken is tender.

In a small bowl, combine water and flour; mix well. Add to chicken mixture; stir.

In a large bowl, combine all dumpling ingredients except tomato juice; mix well. Gradually stir in tomato juice, forming soft dough. Drop dumpling mixture, in rounded teaspoons, over chicken mixture. Cover and cook 15-20 min. or until dumplings are done. (Do not lift cover during cooking time.)

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