Ingredients Jump to Instructions ↓

  1. 4 1/2 pounds broiler-fryer chicken -- halved

  2. 8 cups chicken stock or broth

  3. 5 whole cloves

  4. 2 bay leaves

  5. 4 tablespoons butter or margarine

  6. 1 medium onion -- coarsely chopped

  7. 1 clove garlic -- large minced

  8. 1/2 teaspoon dried tarragon

  9. 1/2 teaspoon dried thyme

  10. 1/2 cup all-purpose flour

  11. 3/4 cup dry white wine or sherry --

  12. 1/4 teaspoon black pepper

  13. 6 medium boiling potatoes -- (1-1/2 pounds)

  14. 4 medium carrots -- (1/2 pound)

  15. 3 celery stalks -- cut into 1-inch -- pieces

  16. 10 ounces frozen peas -- thawed

  17. 1/4 cup chopped fresh parsley **DUMPLINGS**

  18. 1 1/2 cups all-purpose flour

  19. 2 teaspoons baking powder

  20. 1/2 teaspoon salt

  21. 1/4 cup vegetable shortening

  22. 3/4 cup milk

  23. 1/4 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preparation : FOR THE CHICKEN : Peel carrots and potatoes and cut into 1-inch chunks along with celery; set aside. Put the chicken, broth, cloves and bay leaves in a 4 to 5-quart heavy flameproof casserole with a tight-fitting lid. Bring to a boil over medium heat. Simmer gently, partially covered, for 45 minutes. Transfer the chicken halves to a platter. Let stand until cool enough to handle. Strain the cooking liquid into a large glass measure and spoon off the fat from the surface. (To remove the last drops, blot them up with paper towels.) Melt the butter in the casserole. Add the onion and cook over medium-high heat for 5 minutes. Stir in the garlic, tarragon and thyme; cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring constantly. Add 6 cups of the reserved chicken cooking liquid, the wine and the pepper. Bring to a simmer, stirring constantly, to make a smooth, thin sauce. Add the potatoes, car rots and celery to the sauce. Simmer over low heat, partially covered, for 20-25 minutes or until the vegetables are tender but still firm. Meanwhile, discard the chicken skin and bones. Tear the meat into bite-size pieces and add to the vegetables. Stir in the peas and parsley. Cover and bring to a boil over medium heat. Reduce the heat to simmer. FOR THE DUMPLINGS: Mix the flour, baking powder and salt in a large bowl. Using your fingers, work in the shortening until the mixture is crumbly. Make a well in the center and pour in the milk. Add the parsley. Stir quickly with a fork until the ingredients are just mixed. Using a tablespoon, drop the batter into the broth to make 16 small dumplings, leaving space between them. Cover the casserole and simmer without disturbing, for 15-20 minutes. Spoon the chicken and dumplings into bowls and serve at once.


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