Autumn chicken and dumplings Recipe

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Autumn chicken and dumplings

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Categories:	Chicken, Poultry, Soups & Stews	Rating:	0
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Ingredients:

5	lbs	Chicken legs & thighs
		. skinned & defatted
1/2	cup	Flour, all-purpose
4	tbsp	Olive oil
4	large	Leeks, cleaned & cut into
		. 1" long slices
6	med	Carrots, sliced
4		Stalks of celery, sliced
2		Apples, tart, cut into thick
		. wedges
3	cup	Chicken broth
1	cup	Apple juice
2	tbsp	Dill, finely chopped
1/2	tsp	Salt
		Pn Black pepper
1	x	Dill Cornmeal Dumplings
		. (recipe follows)

Procedures:

1	In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess.
2	Place in single layer on wax paper
3	Warm 3 tablespoons of the oil in 8-quart dutch oven over medium heat.
4	Add chicken in batches so pan is not crowded.
5	Cook 15 to 20 minutes per batch, or until browned on all sides.
6	Remove to large plate.
7	Warm remaining 1 tablespoon of oil in same pan over medium heat.
8	Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits.
9	Add carrots, celery and apple wedges; cook 4 minutes.
10	Add browned chicken, broth, juice, dill, salt and pepper.
11	Cover; bring to a boil.
12	Reduce heat and simmer 15 minutes.
13	While chicken cooks, make dumpling batter (recipe follows).
14	dinner plan: before adding dumplings, remove ?of stew to microwaveproof container; cool, then freeze for later use.
15	With a large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
16	Simmer over medium-low heat, covered, about 16 minutes, or until dumplings are done.
17	(approximate microwave time: de- ost 45 minutes.
18	When defrosted, place in deep, 10-inch skillet.
19	Make another batch of dumplings, and continue cooking as directed above).