Chicken with Slippery Dumplings |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.Betty Jean Boyd, Wilmington, Delaware Ingredients:
1 stewing chicken (about 5 pounds), cut up |
4 celery ribs, chopped |
1 medium onion, chopped |
4 medium carrots, coarsely chopped |
1 tablespoon chicken bouillon granules |
dumplings: |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt, optional |
1/2 teaspoon baking powder |
minced fresh parsley, optional |
Directions:
1. Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
2. For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
3. Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired. Yield: 8 servings.
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