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    Chicken and Dumpings

    Source of Recipe

    Recipe Introduction

    Good recipe to try out

    List of Ingredients

    Texas Chicken and Dumplings
    Source of Recipe

    Good Housekeeping

    List of Ingredients
    2 lb skinned, boned chicken thighs
    1/4 cup flour
    3/4 tsp salt
    3/4 tsp pepper
    3 Tbsp vegetable oil
    1 leek (white part only), thinly sliced, rinsed and dried
    1/4 cup minced shallots or onion
    1 1/2 cups chicken broth
    2 slender carrots, cut diagonally in 1/4-inch-wide slices
    2 celery stalks, cut in 1/4-inch dice
    1/2 cup apple cider or juice
    1 bay leaf
    2 tsp chopped fresh thyme, or 1/2 tsp dried
    1 tsp minced fresh sage, or 1/4 tsp dried
    1/2 cup frozen tiny peas

    Parsley Dumplings:
    1 1/3 cups flour
    2 tsp baking powder
    1/4 tsp salt
    2 Tbsp minced fresh flat-leaf parsley
    3/4 cup + 1 Tbsp 1% lowfat milk


    Cut each thigh lengthwise in 4 pieces. Mix flour, 1/2 tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.

    In a large heavy skillet, heat oil over medium-high heat. Add chicken in batches, and cook 1 minute per side or until lightly browned. Remove to a plate.
    Add leek and shallots to skillet. Cook over medium heat 2 minutes or until soft. Return chicken; add broth, carrots, celery, cider, bay leaf, thyme, sage, and remaining salt and pepper. Reduce heat to medium-low, partially cover and cook, stirring occasionally, 10 minutes or until carrots and celery are crisp-tender. Stir in peas.

    Meanwhile make dumplings: In a medium bowl, stir flour, baking powder, and salt to mix. Stir in parsley, then milk just until blended.

    Drop 12 large spoonfuls into the simmering broth. Cook 10 minutes, cover and cook 10 minutes more or until a toothpick inserted into center comes out clean.

    Final Comments

    Serves 6




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