CHicken and Dumpling REcipe

[piano226]

Does anybody know what issue was Chicken and dumpling recipe? or maybe you can post it.

THanks for the help

[TwilightKitten]

Is this the one?

Chicken and Dumplings
(Cuisine at home, February 2004, Issue 43, p. 14)


Makes: About 7 Cups Total Time: 1 1/2 Hours Rating: Intermediate


For the Chicken—
Cut into Pieces:
1 1/2 lb. boneless, skinless chicken thighs

Dredge in; Brown in 2 T. Vegetable Oil:
1/2 cup all-purpose flour
2 t. kosher salt
1/2 t. cayenne
1/4 t. black pepper

Sweat in 1 T. Vegetable Oil:
1 leek, sliced into half-moons
1 rib celery, diced
1 carrot, diced
1 sweet potato, peeled, cut into large chunks
2 parsnips, peeled, diced
2 bay leaves

Deglaze with:
1/4 cup dry white wine

Stir in:
Remaining dredging flour

Gradually Add; Braise:
1 qt. low-sodium chicken broth

Stir in:
Browned chicken
2 t. fresh lemon juice
1 t. each chopped fresh sage and rosemary

For the Dumplings—
Blend:
1 1/2 cups all-purpose flour
3 T. Parmesan cheese, grated
2 1/2 t. baking powder
2 t. sugar
1 t. kosher salt
1/2 t. cracked black pepper

Heat:
2/3 cup whole milk
3 T. unsalted butter





Preheat oven to 375° with rack in the center.

Cut chicken into large pieces. Combine flour and seasonings in a resealable plastic bag.

Dredge chicken in flour, shaking off excess. In a deep ovenproof pot, heat 1 T. oil over med.-high. Brown half the chicken; transfer to a plate. Brown the rest in 1 T. oil; remove. Reduce heat to medium.

Sweat vegetables and bay leaves in oil until softened, 5 minutes.

Deglaze with wine; simmer until nearly evaporated.

Stir in flour to coat vegetables.

Gradually add broth. Cover pot and transfer to the oven; cook for 20 minutes. While stew is in the oven, make dumpling dough.

Stir in chicken, lemon juice, and herbs before adding dumplings.

Blend dry ingredients for dumplings in a mixing bowl.

Heat milk and butter until butter melts; blend into dry ingredients. Shape, then drop dumplings onto the simmering stew. Braise in oven until dumplings are cooked through, about 20 minutes.





Nutrition Information (Per 1 cup):
486 calories 40% calories from fat 21g total fat 46g carb. 1573mg sodium 4g fiber

[Half_Baked]

Did I just dream about that other post? I went to copy the recipe, TW, came back and the post disappeared.

LOL, I found it! I'm not going crazy...today.

[Lorraine]

Thanks for posting it!!! We're expecting 50 cms of snow tonight, about 1 1/2 ft, don't know if I'll get to work tomorrow. So, I'm thawing chicken now, I have everything other than the parsnips. I'm hoping we get a real storm!

[Half_Baked]

I'm with you, Lorraine. Give me the big stuff where everything shuts down or nothing at all. I never liked to deal with the putzy snows that just made life inconvenient.

[Lorraine]

Well, all I have is four puny thighs. Will make some kind of stew with it!