chicken in a pot with dumplings

1 Servings
¼ pounds Whole chicken
Carrots -- scrubbed and
Onion -- peeled and halved
Celery rib -- cut in thirds
Bay leaf
3 tablespoons Vegetable oil
Onion -- chopped
Carrots -- peeled and
Celery rib -- sliced
Potatoes -- peeled and
4 tablespoons Flour
¼ cup Parsley -- chopped
  Salt and pepper

In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1½ hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.

In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.

Yield: 4-6 servings

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