Yield: 8 servings
|5 pounds||Chicken legs & thighs;|
|. skinned & defatted|
|½ cup||Flour; all-purpose|
|4 tablespoons||Olive oil|
|4 larges||Leeks; cleaned & cut into|
|. 1" long slices|
|6 mediums||Carrots; sliced|
|4||Stalks of celery; sliced|
|2||Apples; tart, cut into thick|
|3 cups||Chicken broth|
|1 cup||Apple juice|
|2 tablespoons||Dill; finely chopped|
|1 x||Dill Cornmeal Dumplings|
|. (recipe follows)|
1. In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess. Place in single layer on wax paper 2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium heat. Add chicken in batches so pan is not crowded. Cook 15 to 20 minutes per batch, or until browned on all sides. Remove to large plate.
3. Warm remaining 1 tablespoon of oil in same pan over medium heat.
Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits. Add carrots, celery and apple wedges; cook 4 minutes. Add browned chicken, broth, juice, dill, salt and pepper.
Cover; bring to a boil. Reduce heat and simmer 15 minutes.
4. While chicken cooks, make dumpling batter (recipe follows).
Dinner Plan: Before adding dumplings, remove ½ of stew to microwaveproof container; cool, then freeze for later use. With a large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
Simmer over medium-low heat, covered, about 16 minutes, or until dumplings are done. (Approximate microwave time: De- ost 45 minutes.
When defrosted, place in deep, 10-inch skillet. Make another batch of dumplings, and continue cooking as directed above.) Makes 2 meals for family of 4 or 5.
Per serving: 629 cal, 47g pro, 28g fat, 46g carbo, 150mg chol, 893mg sod
** Working Mother -- Tenth Anniversary Issue -- October 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-07-95