SPEEDY CHICKEN & DUMPLINGS

By á-1459

Ingredients

• DUMPLINGS:
• 2 ½ to 3 pounds chicken, cut up
• 2 tbsp oil
• 1 tbsp salt
• 2 stalks celery, cut into pieces
• 1 medium onion, diced
• 3 cubes chicken bullion
• 4 peppercorns
• 1 bay leaf
• 3 cups water
• 4 carrots, sliced
• 3 tbsp flour
• ½ cup cold water
• Fluffy Dumplings (see below)
• 1 ½ cups flour
• 1 tbsp minced parsley
• 2 tsp baking powder
• ½ tsp salt
• 2/3 cup milk
• 1 tbsp oil
• 1 egg, slightly beaten

Preparation

Step 1

In 12” Dutch oven brown chicken in hot oil. Add salt, celery, onion, bullion, peppercorns, bay leaf and water. Heat to boiling; reduce heat and simmer, covered for 20 minutes using 14 to 16 briquettes on the bottom and 10 to 12 on the top. Add carrots and simmer another 15 minutes or until about tender. Combine flour with the ½ cup cold water and stir into chicken mixture. Heat until boils and thickens, stirring constantly. Prepare dumplings and drop by rounded tablespoon on top of hot mixture. Cover tightly and continue cooking another 10 to 15 minutes or until dumplings are fluffy and dry. Dumplings: Combine flour, parsley, baking powder, and salt. Stir in milk, oil, and egg just until dry ingredients are moistened. Cook as directed above.