Chicken and Dumplings

By ktolar

Recipe Courtesy: Cane River Cuisine, Mrs. Pat S. Todd

Ingredients

• 1 fryer, cut up
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper
• 1/2 bell pepper, diced
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 clove garlic, minced
• Dash Kitchen Bouquet
• Dumplings
• 1 cup flour
• 1/2 teaspoon salt
• 1 tablespoon shortening
• 1 egg, beaten
• Cold water
• Black Pepper

Details

Servings 4

Preparation

Step 1

Remove skin from chicken pieces. Season with salt, black pepper and red pepper.  Brown in small amount of shortening or cooking oil.  Add chopped bell pepper, onion celery and garlic.  Cook until wilted.  Cover with water and dash of Kitchen Bouquet and simmer, covered, until tender.
 
Cut shortening into flour and salt.  Add egg and just enough cold water to make a firm dough.  Form into a ball and roll out thin.  Cut into strips, sprinkle with black pepper and add to boiling chicken.  Simmer, covered, for 15 to 20 minutes or until tender.