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Chicken and Dumplings
2 pounds chicken pieces, breasts, thighs and drumsticks
3 cups water
1 medium onion, cut into wedges
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
1 cup sliced celery
1 cup carrots, thinly sliced
1/2 cup sliced fresh mushrooms
1 cup all-purpose flour
1 tablespoon fresh parsley, snipped
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1 egg, beaten
1/4 cup milk
2 tablespoons cooking oil
1/2 cup water
1/4 cup all-purpose flour
Skin chicken, if desired. Rinse chicken. In a large pot combine
chicken, the 3 cups water, onion, basil, 1/2 tsp salt, marjoram,
pepper, and bay leaf. Bring to boiling; reduce heat. Cover and
simmer for 25 minutes. Add celery, carrots and mushrooms. Return
mixture to boiling; reduce heat. Cover and simmer about 10 minutes
more or until chicken and vegetables are tender. Discard bay leaf.
In a mixing bowl combine the 1 cup flour, parsley, baking powder,
the 1/4 tsp salt, and oregano. In another bowl combine the egg,
milk, and oil; add to flour mixture. Stir with a fork just until
moistened. Drop batter onto the hot chicken in broth, making 6
dumpling. Return to boiling; reduce heat. Cover and simmer for
10 to 12 minutes or until a wooden toothpick inserted into a dumpling
comes out clean. Do not lift cover while simmering. Transfer
chicken, dumplings, and vegetables to a serving platter; keep warm.
Pour broth into a large measuring cup. Skim fat from broth; discard
fat. Measure 2 cups of the broth; return to pot. Combine the 1/2
cup cold water and 1/4 cup flour; stir into broth. Cook and stir
until mixture is thickened and bubbly. Cook and stir for 1 minute
more. Serve gravy over chicken and vegetables with dumplings.
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Chicken & Dumplings Casserole 26