RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5076
View Recipe |
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Recipe Name: |
ATK Chicken and Dumplings - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
2.00
Hours |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.08
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# Sides Included: |
0 |
Difficulty: |
Intermediate |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings.
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Ingredients:
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Directions:
For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in 6 tablespoons of flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, 1/4 cup milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.
For the Dumplings: Stir 2 cups of flour, baking powder, and salt together. Microwave 1 cup of milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Drop golf-ball-sized dumplings over the top of the stew, about 1/4-inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve. |
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Nutrition per Serving: |
Calories: |
1174 |
Total Carbs: |
51.7 |
Net Carbs: |
0.0 |
Cholesterol: |
325.0 |
Fat: |
68.0 |
Protein: |
65.36 |
Fiber: |
3.14 |
Sodium: |
783.75 |
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