Chicken And Dumplings
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
73
Spice
38
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 tbsps
Unsalted Butter1 tbsp
Vegetable Oil1 small
Bay Leaf1 tsp
Dried Thyme (crumbled)1 cup
Apple Cider1 cup
Yellow Cornmeal1 tbsp
Baking Powder1 tsp
Salt2 tbsps
Dill (fresh, minced)Directions:
1
Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack
2
In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd,) transferring it to a plate as done, about 5 minutes on each side
3
Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally
4
Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes
5
Stir in broth, cider, and chicken and bring liquid to a boil
6
Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes
7
For the dumplings, in a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill
8
With a fork stir in half-and-half until dough is just blended
9
With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture
10
Simmer chicken and dumplings, covered, 12 minutes
11
(Dumplings are done when a wooden pick inserted in center comes out clean
12
) Discard bay leaf
13
Serve with a green salad