| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
|
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken; cut up |
| 1 |
md |
Onion |
| 4 |
|
Cloves garlic |
| 3 |
md |
Carrots; cut in 2" pieces |
| 2 |
|
Stalks celery; finely chopped |
| 2 |
|
Sprigs parsley |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 3/4 |
c |
Milk |
| 1 |
c |
Flour; sifted, plus 3 tablespoons |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ds |
Salt |
| 2 |
tb |
Shortening; chilled |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
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 1/2 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 1/4 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@earthlink.net> on Apr
28, 1998
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