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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a great recipe for chicken and dumplings using whole pieces of chicken rather than just a stew. It can be served on plates for a great meal. Ingredients:
3 tablespoons butter |
4 -6 pieces chicken (thighs and drums) |
1 medium onion, quartered |
1/4 cup chopped celery |
2 tablespoons chopped celery leaves |
1 minced garlic clove |
1/4 cup flour |
4 cups chicken broth |
1 teaspoon sugar |
1 teaspoon salt (unless using bouillon and water) |
1/2 teaspoon black pepper |
1 teaspoon dried basil |
2 bay leaves |
2 -3 carrots, cut in 4 inch lengths then quartered |
2 cups peas (or a mix of both) or 2 cups corn (or a mix of both) |
dumplings (nan's dumplings) |
Directions:
1. Heat butter in skillet, brown chicken on all sides.
2. Remove chicken and place in 9x13 in pan or rotating pan.
3. Add onion, celery, celery leaves, garlic and carrots to fat in pan and sauté for 5 minutes on medium heat.
4. Remove carrots and place around chicken.
5. Mix chicken broth with spices.
6. Whisk flour into veggies and gradually whisk in broth stirring constantly until boiling.
7. Add peas and or corn and pour over chicken Cook covered at 350° for 40 minutes.
8. Top with 1/2 batch of Nan's Dumplings Nan's Dumplings dropping by tablespoons on top of chicken and broth. Cook 10 minutes covered at 425° then uncover and cook 10 minutes more.
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