Chicken with dumplings #2

Yield: 4 Servings

Measure Ingredient
3 pounds Chicken; cut up
1 medium Onion
4 Cloves garlic
3 mediums Carrots; cut in 2" pieces
2 Stalks celery; finely chopped
2 Sprigs parsley
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
1¾ cup Milk
1 cup Flour; sifted, plus 3 tablespoons
1½ teaspoon Baking powder
1 dash Salt
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

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