Chicken and dumplings
Ingredients:
1 stewing chicken, about 5 pounds
2 tablespoons butter
2 tablespoons olive oil
4 cups water
1 rib celery, diced
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried thyme leaves
1 teaspoon dried parsley leaves
1 bay leaf
1 teaspoon seasoned salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
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Dumplings
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1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1 tablespoon shortening
1 tablespoon minced parsley
1 egg
3 tablespoons milk
Preparation:
In a Dutch oven or stock pot over medium heat, brown chicken on all sides in butter and olive oil mixture. Add water, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper. Cover and bring to a boil; simmer for 2 to 3 hours, or until chicken is tender. Remove chicken; remove meat from bones and return meat to pot. Put flour in a cup; blend in enough cold water to make a smooth paste. Stir flour paste into hot stew, stirring until thickened.
Prepare dumpling batter:
Combine flour, baking powder, poultry seasoning and salt. Cut shortening into flour mixture; add 1 tablespoon minced parsley. In a separate bowl, whisk together egg and milk; add to dry mixture and stir with fork until well blended. Drop dumplings by teaspoonfuls onto chicken pieces. Cover and steam for 10 minutes, or until dumplings are fluffy and done inside.
