country chicken stew w/celery seed dumplings

4 Servings
4 cups Chicken broth
Chicken (about 3 lbs.), cut into 8 pieces, skin removed
Carrots, peeled and cut into 1 inch chunks
Celery ribs with leaves, cut into 1/2 inch chunks
1 small Onion thinly sliced
Bay leaf
1 teaspoon Dried summer savory
  Salt and freshly ground pepper
1¼ cup Flour
2 tablespoons Yellow cornmeal
1½ teaspoon Baking powder
½ teaspoon Celery seeds
3 tablespoons Vegetable shortening
½ cup Milk

In a large Dutch oven, combine broth and chicken. Simmer over medium heat, uncovered, 10 minutes, skimming off any foam that rises to the surface. Add carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 minutes. Skim fat off surface of broth. Season with salt and pepper to taste.

In a large bowl, whisk together flour, cornmeal, baking powder, celery seeds, and ½ teaspoon salt.

Cut shortening into small pieces and use your fingers to rub it in until mixture resembles coarse meal. Add milk and stir just until a sticky dough forms.

Dip a spoon into simmering stew, then spoon out generous tablespoons of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat until dumplings are cooked through, about 20 minutes.

Remove and discard bay leaf before serving. Typed in MMFormat by Cindy Hartlin Source: Cookbook Digest. Sept./Oct.97 Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin" <CJHARTLIN@...> on Sep 30, 97

Random recipe of the day

Drunken shrimp with dried tomato aioli

Follow us

 Subscribe in a reader