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Saturday, June 11, 2011

Recipe: Chicken w/Dumplings

This recipe serves 6 people.

4-5 lb. chicken, in 8 pieces
2 carrots, sliced thin
2 stalks celery with leaves, sliced thin
1 large onion, chopped
1-1/2 t thyme, crumbled
½ t rosemary, crumbled
2 t salt
½ t freshly ground pepper

Feather Dumplings

1 C flour
½ C fresh bread crumbs
2 t baking powder
¾ t salt
1 egg, well beaten
2 T butter, melted
¼ C finely chopped onion
1/3 C milk
1 T finely minced parsley
Freshly ground pepper to taste

Rinse the chicken pieces, put them in a large pot with a cover, and cover with water.
Add the carrots, celery, onion, thyme, rosemary, salt, and pepper.
Bring to a boil and reduce to a simmer.
Combine the flour, bread crumbs, baking powder, and salt in a mixing bowl, and stir to mix.
In another bowl lightly beat the egg, melted butter, onion, and milk together.
Stir into the dry ingredients to make a stiff batter.
Stir in the parsley and pepper.
When the chicken has simmered for 20 minutes, drop spoonfuls of dough on top of the bubbling broth.
Cover and steam for 20 minutes without lifting the cover.

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