Ingredients Jump to Instructions ↓

  1. 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces, washed and patted dry Salt Freshly ground black pepper

  2. 4 ounces vegetable oil

  3. 1/2 cup chopped onions

  4. 1/2 cup chopped celery

  5. 1/2 cup chopped carrots

  6. 1/2 cup sliced mushrooms

  7. 1 bay leaf

  8. 48 ounces chicken stock

  9. 4 ounces unsalted butter, melted

  10. 4 ounces flour Dumplings

  11. 1/4 cup freshly chopped parsley Season chicken with salt and pepper.

Instructions Jump to Ingredients ↑

  1. Heat the vegetable oil, over medium heat, in roasting pan on top of stove. Place chicken in the oil and brown on both sides. Add the vegetables and bay leaf. SautÈ the vegetables for 1 minute. Add the chicken stock, cover and place in the oven. Bake for 30 minutes, or until the chicken is tender. Remove from the oven. To create a sauce, remove the chicken and vegetables from the pan, leaving the stock. In a small sauce pan, over medium heat, combine the melted butter and flour. Mix well. Cook for about 3 minutes, stirring constantly for a blond roux. Place roasting pan on stove, over a low flame and whisk in the roux. Once the sauce has thickened, about 6 to 8 minutes, add the reserved chicken and vegetables. Add the dumplings and simmer for 5 minutes. Spoon into individual serving bowls. Garnish with chopped parsley. Yield : 4 servings


Send feedback