We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

There's more hope for murderers than the self-righteous

Nate Pennell’s Mulligan Stew With Blueberry D

0
(0)
CATEGORY CUISINE TAG YIELD
Fruits, Meats, Vegetables, Eggs, Dairy Dutch Fruits, Harned 1994, Poultry, Stews, Vegetables 8 Servings

INGREDIENTS

1 3 1/2 – 4 lb. chicken
cut in pieces
1 T Unsalted butter
1 T Mild vegetable oil such as
safflower
Salt and fresh ground pepper
2 Bay leaves
4 Fresh thyme sprigs
4 Allspice berries
1 Rutabaga, peeled
cut in 1/2" cubes
1 Potato, peeled
cut in 2" cubes
4 Carrots, peeled
2 c All-purpose flour
1 T Baking powder
1/2 t Baking soda
1/4 t Freshly grated nutmeg
1 Egg, beaten
3 T Unsalted butter, melted
2/3 c Buttermilk
1/2 c Wild blueberries
fresh or frozen
or-
1/4 c Golden raisins
coarsely chopped
2 c Green peas, fresh or frozen
3 Parsnips, cut in 1/2" cubes
minutes.

INSTRUCTIONS

Rinse chicken well and pat it thoroughly dry.  Heat the butter and oil
in a large (at least 8 qt.) heavy stockpot or  Dutch oven over
medium-high heat. When it is hot, add the chicken  pieces, season them
generously with salt and pepper, and brown on  both sides, seasoning
the other side when you turn the pieces. Brown  the chicken in several
batches to avoid crowding the pan, 8 minutes  per batch.  Transfer
chicken to a plate or bowl, drain off half the fat in the  pan, and
then return the chicken to the pan. Add enough water to just  cover the
chicken. Then add the herbs and rutabaga. Cover, and  leaving the heat
at medium-high, bring to a boil.  Cook until  rutabaga is nearly soft
through but still somewhat crisp, about 10  minutes. Add the potato and
the carrots, cover, and cook until  carrots are nearly tender, about
While the stew is cooking, make the dumpling dough. To do this, sift
the flour, baking powder, 1 tsp. salt, baking soda and nutmeg  together
into a medium-size bowl.  Make a well in the middle and add  the egg,
melted butter and buttermilk; mix them together in the well  with a
small whisk, a fork or your fingers.  Working quickly,  incorporate the
dry ingredients to make a fairly stiff dough.  Fold  in the blueberries
or raisins.  Adjust the seasoning of the stew and make sure it is
boiling merrily;  then stir in the peas and parsnips. Next, one heaping
tablespoon at a  time, drop the dumpling dough on top of the stew so
the dumplings are  not touching. Cover, and cook just until the
dumplings are puffed and  cooked through, no longer than 15 minutes.
Check them occasionally to  be sure they don't overcook and become dry.
To serve, cut through the dumplings with a serving spoon, and ladle
the chicken and vegetables into warmed shallow soup bowls (remove the
thyme and bay leaves). Place the dumplings on top; serve immediately.
Pinot Noir goes well with this.  From Farm House Cookbook by Susan
Herrmann Loomis. New York: Workman  Publishing Company, Inc., 1991.
Pp. 159-160. ISBN 0-89480-772-2.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“There has to be more to life . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 305
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 39.3mg
Sodium: 669.7mg
Potassium: 438mg
Carbohydrates: 46.1g
Fiber: 4.8g
Sugar: 11g
Protein: 9.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?