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Stewed Chicken With Dumplings

21st.Century.Chef's picture
Ingredients
  Stewing chicken 5 Pound, cut in serving pieces (Plus Giblets)
  Giblets 1 1⁄2 Cup (24 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Water 1 1⁄2 Quart
  Celery rib 1
  Lemon 1 Medium, quartered
  Salt 5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)
  Thyme 3⁄4 Teaspoon
  Cracked pepper 1⁄2 Teaspoon
  Bay leaf 1
  Sliced onions 1 Cup (16 tbs)
  Dumplings 8 Ounce (Uncooked, 4 1/2 Cups)
  Sliced carrots 3 Cup (48 tbs)
  Sliced celery 1 Cup (16 tbs)
  Flour 3 Tablespoon
Directions

Brown chicken and giblets in oil in 5-quart saucepan or dutch oven; drain off fat.
Add water, celery rib, lemon, 1 tablespoon salt, thyme, pepper, bay leaf and onions to chicken and giblets.
Bring to a boil; simmer, covered, 1 hour, or until chicken is tender.
Remove chicken; discard chicken skin, lemon, celery rib and bay leaf.
Add 2 teaspoons salt to chicken broth and bring to a boil; gradually add uncooked dumplings, carrots and sliced celery.
Boil, uncovered, 15 minutes, or until dumplings and vegetables are just tender.
Blend flour into 3 tablespoons water; stir into broth.
Cook and stir 1 minute.
Add chicken and heat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy
Servings: 
5

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