| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Magazine, Poultry, Soups/stews |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Chicken legs & thighs; |
|
|
. skinned & defatted |
| 1/2 |
c |
Flour; all-purpose |
| 4 |
tb |
Olive oil |
| 4 |
lg |
Leeks; cleaned & cut into |
|
|
. 1" long slices |
| 6 |
md |
Carrots; sliced |
| 4 |
|
Stalks of celery; sliced |
| 2 |
|
Apples; tart, cut into thick |
|
|
. wedges |
| 3 |
c |
Chicken broth |
| 1 |
c |
Apple juice |
| 2 |
tb |
Dill; finely chopped |
| 1/2 |
ts |
Salt |
|
pn |
Black pepper |
|
|
Dill Cornmeal Dumplings |
|
|
. (recipe follows) |
INSTRUCTIONS
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 1/2 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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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