Chicken and dumplings, ala joann
Last updated 6/12/2012 1:13:30 AM. Recipe ID 41970. Report a problem with this recipe.
Title: Chicken and dumplings, ala joann
Categories: Chicken, Main dishes
Yield: 6 Servings
1 Chicken; whole, * see note
1 md Onion; chopped
3 Stalks celery; chopped
5 c Chicken broth
2 tb Parsley; dried
1 ts Tarragon
3 md Potato; diced
4 Carrot; diced
10 oz Peas; frozen, optional
3/4 c Flour
1 1/2 c Water
Salt and pepper; to taste
4 dr Yellow food coloring;
2 c Flour
1/2 ts Baking powder
3 md Eggs
1 ts Salt
* An old stewing hen is preferred, but a fryer chicken is okay.
Cut the chicken into large pieces. Put chicken (with the skin on),
onion, celery, chicken broth, parsley and tarragon into a large stew
pot. Bring to a boil, reduce heat, and simmer until chicken is
tender. (A stewing hen will take about 3 hours; a fryer about 45
minutes) Remove chicken from pot and cool. Clean the chicken very
carefully, removing the skin, loose fat and bones. Chop the chicken
into bite size pieces. Defat the broth if desired. This can be
accomplished by refrigerating it over night so the fat hardens on
top. I use pieces of paper towel laid on top of the warm broth.
Return the chicken to the pot and add the potatoes, carrots and peas.
Season to taste with salt and pepper. Mix the flour with the water in
a tightly covered jar. Thicken the broth with the flour mixture as it
comes to a boil. Add the yellow food coloring, if desired. (I think
it makes the stew more appealing) Simmer a few minutes. Bring it back
to a boil and drop the dumpling batter by large spoonfuls on top of
the boiling stew. Lower the heat to simmer. Cover the pot. Turn the
dumplings as they cook for 10 to 15 minutes.
DUMPLINGS: Mix the dry ingredients thoroughly. Add the slightly
beaten eggs and enough milk to make a thick dough.
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