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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Willa Govoro of Nevada, Missouri shared her treasured comforting main-dish classic. The recipeâs a real keeper, so we pared it down to make it perfect for a pair. Enjoy! Ingredients:
2 bone-in chicken breast halves (8 ounces each) |
1/3 cup king arthur unbleached all-purpose flour |
2 teaspoons canola oil |
1 celery rib, cut into 1-inch pieces |
1 medium carrot, cut into 1-inch pieces |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
6 to 8 cups water |
dumplings: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
2 tablespoons beaten egg |
gravy: |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3 tablespoons water |
Directions:
1. Coat chicken with flour. In a large saucepan, brown chicken in oil. Add celery, carrot, parsley, salt, garlic powder, thyme and pepper. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender. Remove chicken and vegetables to a serving dish; keep warm.
2. Set aside 1/4 cup broth; cool. Bring remaining broth to a simmer. For dumplings, combine the flour, baking powder and salt; stir in egg and reserved broth just until moistened. Drop batter in four mounds onto simmering broth. Cover and simmer for 5-7 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings and keep warm.
3. For gravy, transfer 1-1/3 cups broth to a small saucepan (save remaining broth for another use). Bring to a boil. Combine the flour, salt and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken, vegetables and dumplings. Serve immediately. Yield: 2 servings.
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