| 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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