ATK Chicken and Dumplings - Copy - Copy - Copy
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'ATK Chicken and Dumplings - Copy - Copy - Copy - Copy', recipe_ethnic = 1, recipe_base = 3, recipe_course = 6, recipe_prep_time = '15.00', recipe_ptime = 1, recipe_cook_time='2.00', recipe_ctime = 2, recipe_itime = 1, recipe_inactive = '0.00', recipe_difficulty=2, recipe_num_servings=6, recipe_temp='0', recipe_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.', recipe_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.', recipe_source=12, recipe_cost='2.080', recipe_owner='lindy', recipe_calories = 1174, recipe_fat = '68.02', recipe_carbs = '51.68', recipe_chol = '325.00', recipe_netcarbs = '0.00', recipe_protein = '65.36', recipe_fiber = '3.14', recipe_ww_pts = '21.18', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 4, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '783.75' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '0', recipe_tested = 0 , recipe_orig_serve = 6, recipe_equip = ''
Errormessage: Duplicate entry 'ATK Chicken and Dumplings - Copy - Copy - Copy - Copy' for key 'recipe_name'
