Yield: 4 Servings
|3 pounds||Chicken; cut up|
|3 mediums||Carrots; cut in 2" pieces|
|2||Stalks celery; finely chopped|
|¼ teaspoon||Freshly ground pepper|
|1 cup||Flour; sifted, plus 3 tablespoons|
|1½ teaspoon||Baking powder|
|2 tablespoons||Shortening; chilled|
|Chopped parsley; for 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 off reserved liquid and pour back into pot. Bring to a simmer and drop dumpling mixture by rounded tablespoonfuls 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.
Recipe by: 365 Ways To Cook Chicken Posted to MC-Recipe Digest by "Marie Smith" <crafty1@...> on Apr 28, 1998