"The belly rules the mind."--Spanish Proverb

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Maniatty
Added: Tuesday, November 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 whole roasting chicken
2 carrots, pealed
1 medium chopped onion
2 medium white potatoes, pealed and diced
1/4 c. frozen baby peas
salt and pepper
Dumplings:

Directions:
Directions:
In medium mixing bowl mix together all dumpling ingredients and set aside. In large pot boil water just enough to cover whole chicken. Add chicken to boiling water and cook until done. Take chicken out and place in strainer. Saute' onion in olive oil until tender in separate pan. Pick meat off chicken and add to water/broth. After all chicken is off add chopped carrots, sautéed onions, dices potatoes, and baby peas. add salt and pepper to taste. Add 1 can of chicken broth for more flavor if needed. Simmer all together for about 1/2 hour of until carrots and potatoes are tender. Add a butter-flour rue to thicken broth until stew like. When vegetables are tender and broth is at stew-like consistency, drop in spoon-full at a time of dumpling mixture. Go around edges of pot and then fill in middle. Mixture will sink a little. Cover and steam will cook dumplings. Check dumplings after about 10 minutes. When they are not doey, they are done. Serve hot.

Personal Notes:
Personal Notes:
This recipe was passed down to me from my Mom. Chicken and Dumplings was a favorite of mine growing up. It brings back some warm, good memories. Kent liked it too! Now this is a favorite of Steve's. He likes this on a cold winter evening.

 

 

 

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