Ingredients: |
Ingredients: Servings: 4-6
4-5 lb. Roasting Chicken, cut into 8 pieces (back and wing tips removed)
1 cup Flour
2 tsp. Salt
1/2 tsp. Pepper
2 tsp. Paprika
1 Yellow Onion, finely chopped
1 tsp. Rosemary
1/2 tsp. Thyme
2-3 Tbsp. Butter
3 Tbsp. Water
3 Tbsp. Flour
Milk, as needed
Dumplings:
1-1/2 cup Flour
2 Tsp. Baking Powder
3/4 tsp. Salt
3 Tbsp. Chives, snipped
3 Tbsp. Butter
3/4 cup Milk, or as needed
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Directions: |
Directions:Mix flour, salt, pepper and paprika and coat chicken pieces mixture. Heat butter in large skillet and brown chicken on all sides. Drain off and reserve fat.
Add onion, rosemary, thyme and water to skillet; cover and cook slowly for 2-3 hours, or until chicken is fork-tender. Transfer chicken to large bowl and cover to keep warm. Pour off and reserve liquid with reserved fat.
For the Gravy: Heat 3-Tbsp. of reserved liquid. Blend in 3-Tbsp. flour, stirring constantly, and heat over low heat until mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups. Pour into skillet and bring to a boil, stirring constantly. Boil and stir for 1-minute. Return chicken to gravy; prepare dumplings.
For the dumplings: Mix flour, baking powder, chives and salt into a bowl. Cut in butter thoroughly until mixture it looks like meal. Stir in milk. Drop dumpling dough into gravy/chicken mix by spoonfuls.
Cook uncovered 10 minutes, then cover and simmer another 20 minutes until cooked through. Serve in large soup bowls garnished with parsley. |
This recipe for CHICKEN AND HERBED DUMPLINGS is from