Chickens-1 of 4
Cassells Poultry
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Chicken and Dumplings

“…I have learned that nothing can equal the universal appeal
of the food of one’s childhood and early youth.”
~ Craig Claiborne

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Jan's Chickens (LE)
Smith, Joelle
Buy this Art Print at AllPosters.com

Chicken and Dumplings
Gourmet February 1994

This has become a family favorite. We cannot resist adding a splash of wine
to the braising liquid, along with a few black peppercorns...

4 pounds chicken parts
1 cup all-purpose flour, seasoned with salt and pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
6 leeks (white and pale green parts only), sliced thin crosswise
and washed thoroughly (about 2 cups)
6 shallots, sliced thin (about 1 cup)
6 carrots, peeled, halved lengthwise, and sliced
2 celery ribs with leaves, sliced
1 small bay leaf
1/2 teaspoon dried thyme, crumbled
3 1/2 cups low-salt chicken broth
1/2 cup apple cider or juice

 For dumplings:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh dill
1 cup plus 3 tablespoons half-and-half

1 cup green peas, defrosted if frozen

Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack. 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. Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes. [May need to cook a bit longer, depending on the size of the chicken pieces.]
Make dumplings while chicken is cooking: Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended. With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf. Serves 6.

Featured Archive Recipe:
Emeril's Spicy Chicken and Dumplings
Chicken Fricassee
 

Index - Poultry Recipe Archives
Recipe Archives Index