Chicken with dumplings

Yield: 4 servings

Measure Ingredient
1 Chicken; whole. cut up
(3 lb)
1 medium Onion
4 Whole cloves
3 mediums Carrots; cut 2-in chunks
2 Celery ribs; finely chopped
2 Sprigs of parsley
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
1¾ cup Milk
1 cup Sifted flour
3 tablespoons Sifted flour
1½ teaspoon Baking powder
dash Salt
2 tablespoons Chilled shortening
Chopped parsley; garnish

1. In a large Dutch oven, combine chicken, onion pierced with cloves, carrots, celery, parsley, salt, pepper, 1 cup of the milk, and 4 cups water. Bring to a boil over medium heat, reduce heat to low, and simmer, covered, 1 hour.

2. Sift 1 cup flour, baking powder, and salt together in a medium-size bowl. Cut in shortening until mixture resembles coarse meal. Add ½ cup milk all at once and mix lightly just until dough holds together.

3. Remove onion and parsley from stew. Drain off liquid, reserving 3 cups. Skim fat of reserved liquid and pour back into pot. Bring to a simmer and drop dumpling mixture by rounded tablespoons on top of liquid. Simmer uncovered 10 minutes; then cover and simmer 10 minutes longer.

4. Remove dumplings and chicken to a heated serving bowl. Stir remaining 3 Tablespoons flour into remaining ¼ cup milk until smooth. Stir into sauce in pan and bring to a boil, stirring until thickened. Pour sauce over chicken and dumplings. Sprinkle with chopped parsley.

From: 365 Ways to Cook Chicken. Happy Charring Submitted By DAN CEPPA On 10-27-94

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