Ingredients Jump to Instructions ↓

  1. 1 broiler-fryer (about 2 1/2 pounds), cut up

  2. 1 large onion, sliced

  3. 2 teaspoons salt

  4. 1/2 teaspoon ground ginger

  5. 1/2 teaspoon marjoram

  6. 4 cups water

  7. 3 medium-size potatoes pared quartered

  8. Dumpling Squares

  9. 2 tablespoons butter or margarine

  10. 1 can (about 1 pound) green peas

  11. 2 tablespoons flour

Instructions Jump to Ingredients ↑

  1. Combine chicken with onion, salt, ginger, marjoram, and water in a Dutch oven; cover.

  2. Simmer 1 hour, or until tender; remove chicken; set aside for Step 4.

  3. Strain broth and return to pan.

  4. Add potatoes; heat to boiling, then add Dump ling Squares, a few at a time, stirring with a fork to keep them from sticking together.

  5. Cover tightly; cook 20 minutes.

  6. While potatoes and dumplings cook brown chicken lightly in butter or margarine in a large frying pan.

  7. Heat peas in their liquid to boiling in a small saucepan.

  8. Lift potatoes and Dumpling Squares from broth and place in a heated shallow dish; pile browned chicken on top; sprinkle with chopped parsley, if you wish.

  9. Keep hot while making gravy from potato-dumpling broth.

  10. Blend flour into drippings in frying pan; stir in chicken broth, adding water, if needed, to make 2 cups.

  11. Cook, stirring constantly, until gravy thickens and boils 1 minute.

  12. Serve separately.

  13. DUMPLING SQUARES: Combine 1 cup sifted flour, 1/4 teaspoon baking powder, and 1/4, teaspoon salt in a medium-size bowl.

  14. Beat 1 egg with 1 tablespoon milk and 1 tablespoon melted butter or margarine in a 1-cup measure; stir into flour mixture until evenly moist.

  15. Turn out onto a lightly floured pastry cloth or board; knead a few times to make a smooth dough.

  16. Roll out to a square, 8x8; cut into 16 2-inch squares with knife or pastry wheel.

  17. Cover until ready to cook.


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