Ohhhhh My! ! ! Chicken Stew For Dinner Tonight...Yummy Tender Dumplings. My Granny cook the best tasting dumpling both ways flat ones and fat ones.It did not matter which ones she will prepared we was ready to eat them up with that good old chicken and veggie gravy.
My Grandmother Like Using Chicken Thighs In Her Chicken Stew.She Stated The Chicken Thighs Are More Richer And Give A Better Broth.
Ingredients
2 1/2 pounds chicken thighs
6 cups water
1 1/2 teaspoon salt
Black pepper To taste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (10 ounce) package frozen peas
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine
3/4 cold water
1/4 cup minced fresh parsley
Direction
Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender.Remove fat.
Remove chicken from broth; allow to cool. Debone chicken and cut into chunks
Return to broth. Add next ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.
Cooking by covering and cook for15 mins on med heat
FAT DUMPLINGS
Combine flour, baking powder and salt in a bowl
Cut in butter until mixture
Resembles coarse crumbs.
Stir in water and parsley.
Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes.
Cover and cook for 5-10 minutes or until the dumplings are tender.
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