My family really loves this meal. It is often requested.—Edna Hoffman, Hebron, Indiana
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 2 to 2-1/4 quarts water
- 1/2 cup sliced celery
- 1/2 cup sliced carrots
- 2 fresh parsley sprigs
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup all-purpose flour
- 1 tablespoon minced fresh parsley
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Dash ground nutmeg
- 1/3 cup 2% milk
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1/4 cup all-purpose flour
- 1/2 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises.
- In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
- Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.
- Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.)
- Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings. Yield: 4 servings.
Originally published as Chicken and Dumplings in Quick Cooking May/June 1998, p52
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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