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Chicken and Dumplings
Jon Davies
Serves 4-6 people.
Print Recipe
Course
Main Course
Ingredients
1
Chicken cut into 8 pieces
Flour seasoned with salt and pepper
granulated garlic and onion powder
2
Onions julienned
6
Ribs celery
large dice
4
Carrots peeled and sliced into rounds
12
Cups
chicken stock
1
Tablespoon
chopped thyme
1
Tablespoon
chopped rosemary
1
Tablespoon
garlic chopped
Chopped parsley
Herb Dumplings
2½
Cups
flour
2
Teaspoon
baking powder
4
Eggs
½
Cup
milk
2
Teaspoon
parsley
2
Teaspoon
chives
2
Teaspoons
rosemary
Salt and pepper to taste
Instructions
In large Dutch oven, heat ¼ cup olive oil.
Coat chicken in seasoned flour. Shake off excess.
Brown well. Remove from pan.
Add vegetables and cook over medium heat until tender.
Add chicken back in. Add stock and herbs. Simmer 45 minutes until chicken is tender.
Proceed with dumpling recipe.
Make the dumplings
Sift flour and baking powder into stainless steel bowl.
Add eggs and milk. Mix well.
Add herbs and salt and pepper.
With spoon, drop batter into low, simmering stew until top of stew is covered.
Cook 12 minutes covered and twelve minutes uncovered. Serve and enjoy.