Autumn Chicken 'N' Dumplings
Keys: Poultry Soups Stews
Yield: 8 Servings
Ingredients:
5 lb Chicken legs & thighs,
. skinned & defatted
1/2 cup Flour, all-purpose
4 tbl Olive oil
4 lrg Leeks, cleaned & cut into
. 1" long slices
6 med Carrots, sliced
4 stalk of celery, sliced
2 x Apples, tart, cut into thick
. wedges
3 cup Chicken broth
1 cup Apple juice
2 tbl Dill, finely chopped
1/2 tsp Salt
pn Black pepper
Dill Cornmeal Dumplings
. (recipe follows)
Method:
1. In large plastic or paper bag, coat chicken with flour in 2 batches,
shaking off excess. Place in single layer on wax paper
2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium heat.
Add chicken in batches so pan is not crowded. Cook 15 to 20 minutes per
batch, or until browned on all sides. Remove to large plate.
3. Warm remaining 1 tablespoon of oil in same pan over medium heat. Add
leeks; cook 5 minutes, or until lightly browned, stirring to scrape up
brown bits. Add carrots, celery and apple wedges; cook 4 minutes. Add
browned chicken, broth, juice, dill, salt and pepper. Cover; bring to a
boil. Reduce heat and simmer 15 minutes.
4. While chicken cooks, make dumpling batter (recipe follows).
Dinner Plan: Before adding dumplings, remove 1/2 of stew to
microwaveproof container; cool, then freeze for later use. With a large
spoon, drop dumpling batter in 8 spoonfuls over remaining stew. Simmer
over medium-low heat, covered, about 16 minutes, or until dumplings are
done. (Approximate microwave time: De- ost 45 minutes. When defrosted,
place in deep, 10-inch skillet. Make another batch of dumplings, and
continue cooking as directed above.)
I'm in my own little world, but thats ok everybody knows me here
Angelique
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