| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped thyme |
|
|
Salt and pepper |
| 3 |
|
Eggs,; lightly beaten |
|
|
Up to 1 cup milk |
| 2 1/2 |
lb |
Chicken, cut into 8 pieces |
| 1 1/2 |
tb |
Creole spice |
| 1/4 |
c |
Flour,; for dusting |
| 2 |
tb |
Olive oil |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped carrots |
| 1 |
c |
Chopped celery |
| 2 |
tb |
Chopped garlic |
| 2 |
qt |
Chicken stock |
INSTRUCTIONS
DUMPLINGS
CHICKEN STEW
Make dumplings: In a mixing bowl combine flour, baking powder, herbs, and 1
teaspoon salt. Stir in eggs and enough milk to make a nice biscuit-like
dough.
Make chicken stew: Season chicken with Creole spice and dust with flour. In
a large soup pot heat oil, add chicken and brown it on all sides. Add
chopped vegetables, stirring with a wooden spoon to incorporate all browned
bits from bottom of pot. When vegetables are tender, stir in garlic and
stock. Bring to a boil, reduce heat to medium and simmer 40 minutes or
until tender. Drop dumpling dough by tablespoons into stew and simmer until
cooked through. Adjust seasoning and serve ladled into deep plates or soup
bowls.
Yield: 6 to 8 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE069
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 09:27:24 -0500
From: Meg Antczak <meginny@frontiernet.net>
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