CHICKEN WITH DUMPLINGS
Category: Chicken, Stew
Yield: 8 servings
6 tb Cold unsalted butter, 1/2 ts Ground black pepper
-divided 1/4 ts Ground allspice
1 tb Vegetable oil 2 c + 1 Tbl all-purpose flour
2 sm Chickens (2 1/2 lb each) cut 2 1/2 ts Baking powder
-into eighths 1 ts Sugar
1 lg Onion, finely chopped 1/4 ts Salt
1 c Dry white wine 2/3 To 3/4 cup milk
1 1/4 c Chicken broth 1/4 c Heavy cream
2 Stalks celery with leaves, Chopped parsley
-chopped (1 cup)
Heat 4 tablespoons of the butter with the oil in a large, heavy saucepan or
Dutch oven over moderate heat. Add the chicken, a few pieces at a time,
and saute until well browned on all sides, about 15 minutes. Transfer the
chicken to a bowl as you cook the remaining pieces. Add the onion to the
saucepan; cook for 1 minute. Stir in the wine and scrape up any browned
bits from the bottom of the pan. Add the chicken broth, celery, pepper and
allspice to the pan, stirring to combine. Return the chicken to pot. Bring
to boiling. Lower heat and simmer, covered, until the chicken is tender,
about 30 minutes.
Combine 2 cups of flour with the baking powder, sugar and salt in a
medium-size bowl. With a pastry blender or two knives, cut in the
remaining 2 tablespoons of butter until the mixture resembles coarse meal.
Stir in just enough milk to make a soft dough; do not overmix. Roll the
dough out on a lightly floured surface to 1/2-inch thickness. cut into
rounds with a 2-inch biscuit cutter.
Transfer the chicken to a large, shallow, ovenproof serving dish. Cover
loosely with foil. Keep warm in a slow oven.
Strain the cooking juices and return to the pot. Skim the fat and discard
the solids. Combine 1 tablespoon flour with 2 tablespoons of the cream
until smooth. Add the remaining 2 tablespoons cream and whisk into the
pot. Heat to the simmer. Place the dumplings on top. Cook, covered, over
medium-low heat until the dumplings are firm, about 18 minutes.
To serve: Remove the dumplings with a slotted spuun; place over chicken.
Spoon sauce on top. Sprinkle with parsley.
NOTE: This dish can become a one-pot meal by making these changes: Do not
strain the cooking liquid. Instead, push the chicken to one side. Skim the
fat. Whisk in the flour and cream mixture. Place the dumplings on top of
the chicken. Cover and simmer for 12 to 15 minutes until the dumplings are
Makes 8 servings.
Nutrient Value per serving: 650 Calories; 41 g Protein; 28 g Carbohydrate;
41 g Fat; 513 mg Sodium; 173 mg Cholesterol Exchanges: 2 starch/bread, 5
lean meat, 5 fat
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: