Old-Fashioned Chicken with Dumplings
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
| 3 | to 3-1/2 pounds chicken pieces |
| 3 | tablespoons butter or margarine |
| 2 | cans (about 14 ounces each) chicken broth |
| 3-1/2 | cups water |
| 1 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 2 | large carrots, cut into 1-inch slices |
| 2 | stalks celery, cut into 1-inch slices |
| 8 | to 10 small boiling onions |
| 1/4 | pound small mushrooms, cut into halves |
| Parsley Dumplings | |
| 1/2 | cup frozen peas, thawed and drained |
Preparation
- Brown chicken in melted butter in 6- to 8-quart saucepan over medium-high heat. Add broth, water, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover; simmer 15 minutes. Add carrots, celery, onions and mushrooms. Simmer, covered, 40 minutes or until chicken and vegetables are tender.
- Prepare Parsley Dumplings. When chicken is tender, skim fat from broth. Stir in peas. Drop dumpling mixture into broth, making 6 large or 12 small dumplings. Cover; simmer 15 to 20 minutes or until dumplings are firm to the touch and toothpicks inserted into centers come out clean.
Parsley Dumplings
Sift 2 cups all-purpose flour, 4 teaspoons baking powder and 1/2 teaspoon salt into medium bowl. Cut in 5 tablespoons cold butter until mixture resembles coarse meal. Make a well in center; pour in 1 cup milk, all at once. Add 2 tablespoons chopped fresh parsley; stir with fork until mixture forms a ball.
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