| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken Pieces |
| 1/3 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Marjoram |
| 1/4 |
c |
Butter |
| 2 |
md |
Onions, Sliced |
| 1 |
c |
Celery, Chopped |
| 6 |
lg |
Carrots, Pared And Halved |
| 1 |
|
Bay Leaf |
| 4 |
|
Whole Cloves |
| 9 |
|
Whole Black Peppercorns |
| 1 |
cn |
Chicken Broth, 13 3/4 Oz. |
INSTRUCTIONS
Wash and dry chicken. On waxed paper, combine flour with salt and
marjoram; mix well. Dredge chicken in flour mixture. Reserve leftover
flour.
In 2 tbsps. hot butter, in 5 or 6 quart pot, saute chicken; three or four
pieces at a time, skin side down, turning with tongs, until lightly browned
all over, about 15 minutes. Continue browning checken, adding butter as
needed.
To drippings, add onion, celery, carrots, bay leaf, cloves and black
peppercorns; saute, stirring, 5 minutes. Stir in broth and 1 cup water;
bring to boiling. Return chicken to pot. Bring to boiling; reduce heat;
simmer, covered, 40 minutes.
Dumplings:
1 1/2 cups pkgd. biscuit mix 2 tbsps. snipped chives or chopped
parsley 1 egg
1/4 cup milk
1/2 cup light cream
In medium bowl, combine biscuit mix and chives; with fork, blend in egg and
milk. Drop batter in 6 rounded tablespoonfuls, 2 to 3 inches apart, onto
chicken (not in liquid). Cook uncovered over low heat 10 minutes.
Cover tightly; cook 10 minutes, or until dumplings are light and fluffy.
With slotted spoon, lift dumplings to heated baking dish; keep warm in low
oven. In small bowl, combine reserved flour mixture with the light cream,
stirring until smooth.
Stir flour mixture gently into fricassee; simmer 5 minutes, or until
mixture is thickened. Replace dumplings on top of fricassee to serve.
Recipe By : Martha
Posted to MC-Recipe Digest V1 #294
Date: Mon, 11 Nov 1996 08:37:02 -0500
From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>
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