Chicken and Vegetables With Dumplings
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
4 1/2 pounds broiler-fryer chicken, halved
8 cups chicken broth
5 whole cloves
2 bay leaves
4 tablespoons butter
1 medium onion, coarsely chopped
1 clove garlic, minced
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/2 cup flour
3/4 cup dry white wine, (optional)
1/4 teaspoon black pepper
6 medium potatoes
4 medium carrots
3 celery stalks, chopped
10 ounces frozen peas, thawed
1/4 cup chopped fresh parsley
***DUMPLINGS***
1 1/2 cup flour, not self rising
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
3/4 cup milk
1/4 cup chopped fresh parsley
Directions:
Peel carrots and potatoes and cut into 1-inch chunks along with celery; set aside.
Put the chicken, broth, cloves and bay leaves in a 4 to 5-quart heavy flameproof casserole with a tight-fitting lid. Bring to a boil over medium heat. Simmer gently, partially covered, for 45 minutes.
Transfer the chicken halves to a platter. Let stand until cool enough to handle. Strain the cooking liquid into a large glass measure and spoon off the fat from the surface.
Melt the butter in the casserole. Add the onion and cook over medium-high heat for 5 minutes. Stir in the garlic, tarragon and thyme; cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring constantly. Add 6 cups of the reserved chicken cooking liquid, the wine and the pepper. Bring to a simmer, stirring constantly, to make a smooth, thin sauce.
Add the potatoes, carrots and celery to the sauce. Simmer over low heat, partially covered, for 20-25 minutes or until the vegetables are tender but still firm.
Meanwhile, discard the chicken skin and bones. Tear the meat into bite-size pieces and add to the vegetables. Stir in the peas and parsley. Cover and bring to a boil over medium heat. Reduce the heat to simmer.
DUMPLINGS: Mix the flour, baking powder and salt in a large bowl. Using your fingers, work in the shortening until the mixture is crumbly. Make a well in the center and pour in the milk. Add the parsley. Stir quickly with a fork until the ingredients are just mixed.
Using a tablespoon, drop the batter into the broth to make 16 small dumplings, leaving space between them. Cover the casserole and simmer without disturbing, for 15-20 minutes. Spoon the chicken and dumplings into bowls and serve at once.
Recipe Location: https://www.cdkitchen.com/recipes/recs/282/Chicken_and_Dumplings478.shtml
Recipe ID: 18051
Nutrition:
per serving: 802 calories, 42g fat, 56g carbohydrates, 46g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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