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Ingredients Jump to Instructions ↓

  1. 5 pounds Chicken legs & thighs; skinned & defatted cup Flour; all-purpose

  2. 4 tablespoons Olive oil

  3. 4 larges Leeks; cleaned & cut into 1" long slices

  4. 6 mediums Carrots; sliced

  5. 4 Stalks of celery; sliced

  6. 2 Apples; tart, cut into thick wedges

  7. 3 cups Chicken broth

  8. 1 cup Apple juice

  9. 2 tablespoons Dill; finely chopped teaspoon Salt pinch Black pepper

  10. 1 x Dill Cornmeal Dumplings recipe follows

Instructions Jump to Ingredients ↑

  1. In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess. Place in single layer on wax paper 2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium heat. Add chicken in batches so pan is not crowded. Cook 15 to 20 minutes per batch, or until browned on all sides. Remove to large plate.

  2. Warm remaining 1 tablespoon of oil in same pan over medium heat. Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits. Add carrots, celery and apple wedges; cook 4 minutes. Add browned chicken, broth, juice, dill, salt and pepper. Cover; bring to a boil. Reduce heat and simmer 15 minutes.

  3. While chicken cooks, make dumpling batter (recipe follows). Dinner Plan: Before adding dumplings, remove ½ of stew to microwaveproof container; cool, then freeze for later use. With a large spoon, drop dumpling batter in 8 spoonfuls over remaining stew. Simmer over medium-low heat, covered, about 16 minutes, or until dumplings are done. (Approximate microwave time: De- ost 45 minutes. When defrosted, place in deep, 10-inch skillet. Make another batch of dumplings, and continue cooking as directed above.) Makes 2 meals for family of 4 or 5. Per serving: 629 cal, 47g pro, 28g fat, 46g carbo, 150mg chol, 893mg sod ** Working Mother -- Tenth Anniversary Issue -- October 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-07-95

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