Title: Chicken with Dumplings #2
Categories: None
Yield: 4 Servings

3 lb Chicken; cut up
1 md Onion
4 Cloves garlic
3 md Carrots; cut in 2" pieces
2 Stalks celery; finely
-chopped
2 Sprigs parsley
1 ts Salt
1/4 ts Freshly ground pepper
1 3/4 c Milk
1 c Flour; sifted, plus 3
-tablespoons
1 1/2 ts Baking powder
1 ds Salt
2 tb Shortening; chilled
Chopped parsley; for garnish

1. In a large Dutch oven, combine chicken, onion pierced with cloves,
carrots, celery, parsley, salt, pepper, 1 cup of the milk, and 4 cups
water. Bring to a boil over medium heat, reduce heat to low, and simmer,
covered, 1 hour.

2. Sift 1 cup flour, baking powder, and salt together in a medium-size
bowl. Cut in shortening until mixture resembles coarse meal. Add 1/2 cup
milk all at once and mix lightly just until dough holds together.

3. Remove onion and parsley from stew. Drain off liquid, reserving 3 cups.
Skim fat off reserved liquid and pour back into pot. Bring to a simmer and
drop dumpling mixture by rounded tablespoonfuls on top of liquid. Simmer
uncovered 10 minutes; then cover and simmer 10 minutes longer.

4. Remove dumplings and chicken to a heated serving bowl. Stir remaining 3
tablespoons flour into remaining 1/4 cup milk until smooth. Stir into sauce
in pan and bring to a boil, stirring until thickened. Pour sauce over
chicken and dumplings. Sprinkle with chopped parsley.

Recipe by: 365 Ways To Cook Chicken

Posted to MC-Recipe Digest by "Marie Smith" on Apr
28, 1998