Country Chicken Stew With Dumplings
|Olive oil/Vegetable oil||1 Tablespoon|
|Chicken||3 1⁄2 Pound, cut into serving pieces (1 Whole, With / Without Skin)|
|Carrots||4 Large, cut into 2 inch pieces|
|Celery ribs||3 , cut into 1 inch pieces|
|Onion||1 Large, cut into 1 inch wedges|
|Savory herb with garlic soup mix||1 1⁄4 Ounce (1 Envelope Lipton Recipe Secrets)|
|Water||1 1⁄2 Cup (24 tbs)|
|Apple juice||1⁄2 Cup (8 tbs)|
In 6-quart Dutch oven or heavy saucepot, heat oil over medium-high heat and brown 1/2 of the chicken; remove and set aside.
Repeat with remaining chicken.
Return chicken to Dutch oven.
Stir in carrots, celery, onion and savory herb with garlic soup mix blended with water and apple juice.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 25 minutes or until chicken is done and vegetables are tender.
Meanwhile, prepare Parsley Dumplings.
Drop 12 rounded tablespoonfuls of batter into simmering broth around chicken.
Continue simmering covered 10 minutes or until toothpick inserted in center of dumpling comes out clean.
Season stew, if desired, with salt and pepper.