Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **chicken stew**

  3. 4 pounds chicken cut into pieces

  4. 3 cups water

  5. 2 cups strong chicken broth

  6. 1 teaspoon salt

  7. 1/4 teaspoon white pepper

  8. 1/4 teaspoon cayenne pepper

  9. 1 garlic clove -- minced

  10. 1 1/2 celery ribs

  11. 1 large onion -- halved

  12. 2 tablespoons parsley -- chopped

  13. **dumplings**

  14. 2 cups flour

  15. 1 tablespoon baking powder

  16. 1/2 teaspoon salt

  17. 1/4 teaspoon baking soda

  18. 3 tablespoons shortening

  19. 1 cup buttermilk

  20. 3 tablespoons flour -- mixed with

  21. 1/3 cup

  22. water

Instructions Jump to Ingredients ↑

  1. To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings. To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stirring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately. From Cooking with Queen Ida. Published by Prima Publishing. ISBN 1-55958-050-X


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