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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
  cooked through.
  
  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

 

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