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Parsley Dumplings With Chicken's picture
  Broiler fryer chicken 2 , cut up
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Onion 1 Large, chopped
  Instant chicken broth/2 teaspoons granulated chicken bouillon 2 Tablespoon (2 Envelopes)
  Paprika 1 Tablespoon
  Water 2 Cup (32 tbs)
  Dairy sour cream 8 Ounce (1 Cup, 1 Carton)
  Whipping cream 1⁄4 Cup (4 tbs)
  Parsley 1 Tablespoon

1. Shake chicken in a mixture of flour, salt and pepper in a plastic bag to coat well. (Save any remaining seasoned flour mixture for gravy.)
2. Brown chicken, part at a time, in butter or margarine and vegetable oil in a kettle or Dutch oven; remove all from kettle. Pour off drippings, then measure 1 tablespoonful and return to kettle.
3. Stir in onion; saute until soft. Stir in chicken broth or bouillon, paprika and water. Heat, scraping brown bits from bottom, to boiling; return chicken; cover. Simmer 30 minutes, or until chicken is tender. Remove from broth to a shallow pan; reheat broth to boiling.
4. Measure saved seasoned flour, adding more flour, if needed, to make 2 tablespoons. Blend with a small amount of water to a paste in a cup; stir into broth. Cook, stirring constantly, until gravy thickens and boils 1 minute.
5. Blend sour cream and cream in a small bowl; stir into kettle; return chicken. Reheat slowly to boiling while mixing Parsley Dumplings.
6. Drop dough in 8 mounds on top of chicken; cover tightly. Cook 20 minutes. (Do not lift lid of kettle while the dumplings cook.)

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