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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from The Haake Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 pieces chicken
2 teaspoons paprika
2 T. poultry seasoning
1/2 tsp. salt
Freshly ground black pepper
2 T. vegetable oil
3 ribs celery cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
2 medium onions quartered
2 leeks cut into 1-inch pieces
eight cups chicken stock (add more if needed to cover)
several sprigs fresh herbs such as basil and oregano

Dumplings:
1 1/2 cups all-purpose flour
2 1/4 tsp. baking powder
Freshly ground black pepper to taste
3 T. chopped fresh parsley
3 T. solid vegetable shortening
1/2 cup milk
Chopped parsley for garnish
Directions:
Directions:
Rinse chicken pieces and pat dry. Combine next four seasonings in a bowl and rub seasoning mixture into chicken pieces. Heat the oil in a Dutch oven and brown the chicken over high heat, about 10 minutes. Pour off fat from pan. Add vegetables and stock to the pan, lower the heat, cover pan and simmer until chicken is done, about 45 minutes. Using a slotted spoon, remove the chicken and vegetables to a platter and keep warm. Skim off any fat from broth in pan. To make the dumplings stir together the flour, baking powder, pepper and 3 T. parsley. Using a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Add the milk, stirring just until the mixture is moistened. Gather the dough into a ball, knead it a couple of times and cut it into 18 pieces. Bring the broth back to simmer and drop the dumplings into it. Cover, and simmer until they are puffed and cooked through, about 15 minutes. Don't cheat and keep checking as it will allow steam to escape and prolong the cooking time. Towards the end of cooking time, remove one dumpling and cut into it. It should not be doughy. If it is, add a little more cooking time. To serve, arrange the chicken, vegetables and dumplings in six shallow bowls. Ladle broth into each bowl and sprinkle with parsley. Serve with a hearty bread and white wine.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes prep; 1 hour cook
Personal Notes:
Personal Notes:
This recipe is from New Basics by Julee Rosso and Sheila Lukins, authors of the Silver Palate cookbooks. Delicious winter meal accompanied by a hearty bread and good white wine.

 

 

 

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