Old-Fashioned Chicken and Dumplings
Source of Recipe
internet
Recipe Introduction
Here is a quick and easy version of the dish it took your grandmother half a day to prepare.
List of Ingredients
1/2 cup (125 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken pieces
1 Tbs (15 ml) butter
2 Tbs (30 ml) vegetable oil
1 medium onion, chopped
1 red bell pepper (capsicum), cored, seeded, and chopped
4 oz (110 g) mushrooms, sliced
3-4 carrots, cut into 1-inch (3 cm) pieces
2-3 ribs celery, cut into 1-inch (3 cm) pieces
4 cups (1 L) chicken stock
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1 recipe Buttermilk Dumplings (see below)
Recipe
Dredge the chicken pieces lightly in the seasoned flour and reserve the excess. Heat the butter and oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and, working in batches, brown the chicken on all sides. Transfer to a plate. Saute the vegetables until tender but not brown, about 10 minutes. Stir in the remaining flour and cook for 3 minutes, stirring frequently. Add the stock and bring to a boil, stirring until thickened and smooth. Add the bay leaf, thyme, and adjust the salt and pepper if needed. Transfer the chicken pieces to the pot and bake covered in a preheated 350F (180C) oven until the chicken is cooked through, about 1 hour. Using a large soup spoon, scoop the dumpling mixture on top of the chicken in 8 to 12 dumplings. Bake uncovered an additional 10 minutes, or until a toothpick inserted in the middle of the dumplings comes out clean. Serves 4 to 6.
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