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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Fricassee with Dumplings Recipe

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This recipe for Chicken Fricassee with Dumplings is from The Williams 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:  
2 slices Bacon
4 Chicken Breasts
4 Chicken Legs
3 small Onions, quartered
4 medium Carrots cut in 2" pieces
2 stalks Celery, cut in 1" pieces
2 cans (l0/12 oz.) Chicken Broth
2 cups Water
2 tsp. Salt
1/2 tsp dried Rosemary Leaves
2 Bay Leaves
1/8 tsp. Pepper
6 Tbs Flour
2 cups Water

Dumplings (can double dumplings, if desired)
1 cup Buttermilk Biscuit Mix
1/3 cup Milk

Directions:
Directions:
In 6-quart Dutch oven pan, saute bacon until crisp. Set aside.

Cut chicken breasts in half. Cut drumsticks and thighs apart. In hot bacon fat, saute chicken until light brown. Remove chicken from pot. Add chicken broth and water to pot. Bring to boiling. Mix flour with 1/2 cup water. Stir into boiling liquid. Continue stirring for 1 minute. Return chicken to pot. Add onion, carrot, celery, salt, rosemary, bay leaves, pepper and crumbled bacon. Bring to boil, reduce heat, simmer covered about 45 minutes or until tender.

Make dumplings according to package directions.

Remove chicken from pot. Keep hot in covered dish. Drop tablespoons of dumpling dough into pot. Cook uncovered 10 minutes. Cover pot and cook over medium heat for 10 minutes. To serve, pour gravy and vegies over chicken. Top with dumplings or serve dumplings in separate dish.

 

 

 

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