Chicken And Dumplings

Recipe Ingredients

		Chicken Stew
4 lbs	1816g / 64oz	Chicken cut into pieces
3 cups	711ml	Water
2 cups	474ml	Strong chicken broth
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Cayenne pepper
1		Garlic clove - minced
1 1/2		Celery ribs
1		Onion - halved (large)
2 tablespoons	30ml	Parsley - chopped
		Dumplings
2 cups	125g / 4.4oz	Flour
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Baking soda
3 tablespoons	45ml	Shortening
1 cup	237ml	Buttermilk
3 tablespoons	45ml	Flour - mixed with 1/3 cup
		Water

Recipe Instructions

To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings.

To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy.

Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares.

Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish.

Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stirring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.

From Cooking with Queen Ida. Published by Prima Publishing. ISBN 1-55958-050-X

Source:
LHJ Recipes

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