Chicken with Dumplings
Prep:
30 minutes Cook: 1-1/2
hours Serves:
4
1 chicken (3
pounds), cut up
1 medium onion
4 whole cloves
3 medium carrots, cut into 2-inch chunks
2 celery ribs, finely chopped
2 springs of parsley
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1-3/4 cups milk
1 cup plus 3 tablespoons sifted flour
1-1/2 teaspoons baking powder
Dash of salt
2 tablespoons chilled shortening
Chopped parsley, for garnish
1.
In a large Dutch oven, combine chicken, onion pierced with cloves,
carrots, celery, parsley, salt, pepper, 1 cup of milk,
and 4 cups water.
Bring to a boil over medium heat, reduce heat to low, and simmer,
covered, 1 hour.
2.
Sift 1 cup flour, baking powder, and salt together in a medium-size bowl.
Cut in shortening until mixture resembles coarse
meal.
Add 1/2 cup milk all at once and mix lightly just until dough holds
together.
3.
Remove onion and parsley from stew.
Drain off liquid, reserving 3 cups.
Skim fat off reserved liquid and pour back into pot.
Bring to a simmer
and drop dumpling mixture by rounded teaspoonfuls on top of liquid.
Simmer uncovered 10 minutes; then cover
and simmer 10
minutes longer.
4.
Remove dumplings and chicken to a heated serving bowl. Stir remaining 3 tablespoons flour into remaining 1/4 cup
milk until
smooth.
Stir into sauce in pan and bring to a boil, stirring until thickened.
Pour sauce over chicken and dumplings.
Sprinkle
with chopped
parsley.