Name: Chicken with Herb Dumplings
Ingredients: 2 tb Olive oil; 1 tb Butter; 5 lb Stewing chicken; cut into pieces; Salt and freshly ground pepper; 1 lg Onion; quartered; 2 Ribs celery; cut into 1-inch; ; pieces; 1 lg Carrot; peeled and cut into; ; 1-inch pieces; 1/2 c Dry white wine; optional; 6 c Water or chicken stock; 5 Peppercorns; Parsley stems; 2 tb Fresh flat leaf parsley; finely chopped; 1 c Cake flour; 2 ts Baking powder; 1/2 ts Salt; 1 Egg; 1/4 c Milk; up to 1/2; 1 tb Fresh flat leaf parsley; chopped finely; 1 ts Fresh tarragon; finely chopped; 1 tb Fresh chives; finely chopped; 1/2 ts Fresh ground pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Dutch	Lifetime tv, Life2	4	servings

INGREDIENTS

2	tb	Olive oil
1	tb	Butter
5	lb	Stewing chicken; cut into pieces
		Salt and freshly ground pepper
1	lg	Onion; quartered
2		Ribs celery; cut into 1-inch
		; pieces
1	lg	Carrot; peeled and cut into
		; 1-inch pieces
1/2	c	Dry white wine; optional
6	c	Water or chicken stock
5		Peppercorns
		Parsley stems
2	tb	Fresh flat leaf parsley; finely chopped
1	c	Cake flour
2	ts	Baking powder
1/2	ts	Salt
1		Egg
1/4	c	Milk; up to 1/2
1	tb	Fresh flat leaf parsley; chopped finely
1	ts	Fresh tarragon; finely chopped
1	tb	Fresh chives; finely chopped
1/2	ts	Fresh ground pepper

INSTRUCTIONS

INGREDIENTS FOR CHICKEN STEW
INGREDIENTS FOR HERB DUMPLIN
How to Prepare the Chicken:
1. Heat the oil and butter in a Dutch oven over medium high heat.
2. Season the chicken with salt and pepper to taste, brown well on
both sides and remove to a plate.
3. Drain all but 1 tablespoon of the fat and add the celery, carrots
and onions and brown slightly. Add the wine and reduce until dry.
4. Return the chicken to the pan and add the water or stock. Bring the
stock to a boil, reduce heat to low, add the peppercorns and parsley
stems and cook for 15 minutes, skim the foam that has risen to the
top, and cover and simmer the chicken until the meat is tender,
approximately 2-2
1/2    hours.
5. Remove the meat to a plate, cover and keep warm.
How to Prepare the Dumplings:
1. Sift together the flour, baking powder and salt and place in a
medium bowl. Mix together the egg and 1/4 cup of milk until blended.
Add the liquid slowly to the dry ingredients, mixing with a fork,
adding more milk if necessary. (The batter should be stiff.) Fold in
the herbs and pepper.
2. Bring the stock to a simmer and drop the dumpling batter from a
teaspoon that has been dipped in the stock first (this allows the
mixture to come off the spoon easily). Continue doing this until the
dumplings are barely touching. Cover and simmer approximately 10
minutes. Plate chicken in bowl, add stock, veggies and dumplings. Top
with parsley.
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

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