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Chicken With Carrots And Fluffy Dumplings

Meal.Mates's picture
Ingredients
  Chicken thighs 1 1⁄2 Kilogram (Drumsticks, Thighs, Etc)
  Celery stalks 2 , chopped
  Carrots 3 , scraped and quartered
  Parsley sprigs 1
  Bay leaf 1 Small
  Lemon juice 1 Tablespoon
  Parsley dumplings 6
  Self rising flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Parsley 2 Tablespoon, finely chopped
  Grated lemon rind 1 Teaspoon
  Butter 45 Gram
  Milk 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Place chicken pieces with salt, pepper, celery, carrot and herbs in a large saucepan. Cover with water and simmer gently for 1 hour or until the bones can be removed. Remove chicken, take off skin and pull out large bones. Remove bay leaf and herbs; add lemon juice and correct seasoning if necessary. Return chicken to pot.
DUMPLINGS: Sift flour and salt into a mixing bowl. Add parsley and lemon rind then rub in butter with fingertips until the mixture resembles coarse breadcrumbs. Make a well in centre of mixture and stir in the milk quickly using a round- bladed knife. When a soft dough is formed, divide into 8 pieces and drop into the simmering chicken. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift lid until ready to serve.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken

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