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Country Chicken Stew With Celery Seed Dumplings

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Ingredients
  Chicken broth 4 Cup (64 tbs)
  Chicken 3 Pound
  Carrots 4 Medium
  Celery rib with leaves 4 Medium
  Onion 1 Small
  Bay leaf 1
  Dried summer savory 1 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Flour 1 1⁄4 Cup (20 tbs)
  Yellow cornmeal 2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Celery seeds 1⁄2 Teaspoon
  Vegetable shortening 3 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Pepper To Taste
Directions

1. Combine broth and chicken in a large Dutch oven. Simmer over medium heat, uncovered, 10 minutes, skimming off any foam that rises to surface. Add carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 minutes. Skim fat off surface of broth. Season with salt and pepper to taste.
2. In a large bowl, whisk together flour, cornmeal, baking powder, celery seeds, and 1/2 teaspoon salt. Cut shortening into small pieces and use your fingers to rub it in until mixture resembles coarse meal. Add milk and stir just until a sticky dough forms.
3. Dip a spoon into simmering stew, then spoon out generous tablespoons of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat until dumplings are cooked through, about 20 minutes. Remove and discard bay leaf before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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