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Old-Fashioned Chicken with Dumplings
Yield: Makes 6 servings
Ingredients:
3to 3-1/2 pounds chicken pieces
3tablespoons butter or margarine
2cans (about 14 ounces each) chicken broth
3-1/2cups water
1teaspoon salt
1/4teaspoon white pepper
2large carrots, cut into 1-inch slices
2stalks celery, cut into 1-inch slices
8to 10 small boiling onions
1/4pound small mushrooms, cut into halves
Parsley Dumplings (recipe follows)
1/2cup frozen peas, thawed and drained
Preparation:
1.Brown chicken in melted butter in 6- to 8-quart saucepan over medium-high heat. Add broth, water, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover; simmer 15 minutes. Add carrots, celery, onions and mushrooms. Simmer, covered, 40 minutes or until chicken and vegetables are tender. 2.Prepare Parsley Dumplings. When chicken is tender, skim fat from broth. Stir in peas. Drop dumpling mixture into broth, making 6 large or 12 small dumplings. Cover; simmer 15 to 20 minutes or until dumplings are firm to the touch and toothpicks inserted into centers come out clean.
Parsley Dumplings:
Sift 2 cups all-purpose flour, 4 teaspoons baking powder and 1/2 teaspoon salt into medium bowl. Cut in 5 tablespoons cold butter until mixture resembles coarse meal. Make a well in center; pour in 1 cup milk, all at once. Add 2 tablespoons chopped fresh parsley; stir with fork until mixture forms a ball.
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