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Stewed Chicken With Parsley Dumplings

American.Gourmet's picture
Ingredients
  Stewing fowl 4 Pound, cut into pieces (1 bird)
  Water 1 1⁄2 Cup (24 tbs) (adjust quantity as required)
  Salt To Taste
  Peppercorns 10 , bruised
  Celery stalks 1 (with leaves)
  Onion 1 Medium, peeled
  Carrot 1 , scraped
  Bay leaf 1⁄2
  Parsley dumplings 4
  Flour 3 Tablespoon (approximately)
Directions

1. Rinse the chicken pieces under cold running water. Place in a heavy kettle or Dutch oven and barely cover with water. Sprinkle with a little salt and the peppercorns.
2. Add the celery, onion, carrot and bay leaf and cover. Bring to a boil, reduce the heat and simmer gently until the chicken meat begins to loosen from the bones, two to three hours.
3. Drop the dumpling dough from a wet tablespoon onto the boiling stew, letting the dumplings rest on the meat. Cover tightly, reduce the heat and cook, without raising the cover, fifteen minutes.
4. Transfer the dumplings to a hot platter and thicken the stew with flour mixed with water.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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