Chicken Fricassee With Dumplings
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Chicken Broth1 medium
Onion (chopped)1 stalk
Celery (diced)1
Bay Leaf1 tsp
Seasoned Salt1 tsp
Seasoned Pepper2 tbsps
Flour1 cup
Cake Flour (sifted)1 tsp
Baking Powder1 tsp
Salt1 tbsp
Vegetable Shortening2 tsps
Parsley (chopped)1 tbsp
Green Onion (tops, chopped)1 large
Egg3 tbsps
MilkDirections:
1
Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper
2
Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender
3
Thicken liquid in pot with flour mixed with 3 tablespoons water
4
Simmer for a few minutes more
5
Add a few drops of yellow food coloring
6
Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening
7
Add parsley and green onion tops
8
In a separate bowl beat egg with milk
9
Stir wet ingredients into dry and blend together into a drop biscuit batter
10
Drop batter by teaspoonful onto simmering chicken
11
Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick
12
Garnish with parsley