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CHICKEN & DUMPLINGS

There's nothing fancy about this dish; it's just good old-fashioned home
fare. It fills the house with wonderful aromas as it cooks, and nourishes
both body and soul at the table. Leftovers are just as delicious . maybe
more so . although the dumplings lose their light texture.


List of Ingredients




CHICKEN & DUMPLINGS

4 pounds chicken breasts and thighs
1 teaspoon salt + salt, to taste
1/4 teaspoon freshly ground pepper
2 celery stalks, with leaves + 1 celery stalk, trimmed, strings removed, cut
on the diagonal into 1/2-inch slices
1 yellow onion, peeled
1 carrot, peeled
1 bay leaf
4 tablespoons butter
4 tablespoons flour
Dumplings (see recipe)


INSTRUCTIONS: Rinse the chicken parts and trim off and discard any visible
fat. If desired, cut chicken breasts in half. Place in a Dutch oven and pour
in water to cover. Add 1 teaspoon salt, the pepper, whole celery stalks
(broken in half, if large), whole onion, carrot and the bay leaf. Place over
high heat and bring to a boil. Cover and reduce heat to maintain a gentle
simmer. Simmer for 1 hour.

Meanwhile, combine the butter and flour in a small bowl. Blend with the back
of a teaspoon until the flour is no longer visible and the mixture is
smooth. Set near the stove.

When the chicken has cooked for 1 hour, discard the onion, celery stalks,
bay leaf and carrot. Stir in the sliced celery. Drop the dumpling batter by
the heaping tablespoonful onto the chicken. Cover and simmer for 15 minutes,
or until the dumplings have puffed up and are cooked through.

Carefully remove the dumplings to a large plate. Transfer the chicken to a
large heated serving bowl. Set aside.

Bring the chicken-cooking liquid to a gentle boil. Add a tablespoon of the
flour-butter mixture to the liquid, whisking constantly until thoroughly
incorporated. Keep adding the flour-butter mixture, a tablespoonful at a
time, whisking constantly until incorporated. You may not need all of the
flour- butter mixture; only enough to thickened the broth slightly. Season
with salt to taste.

Pour the broth over the chicken, then arrange the dumplings on top.

Serves 6.

PER SERVING: 535 calories, 46 g protein, 30 g carbohydrate, 25 g fat (10 g
saturated), 149 mg cholesterol, 1,046 mg sodium, 1 g fiber.


Recipe




DUMPLINGS

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons chopped Italian parsley (optional)
3 tablespoons solid vegetable shortening
3/4 cup cold milk

INSTRUCTIONS: Sift the flour, baking powder and salt into a mixing bowl.
Stir in the optional parsley. Drop spoonfuls of the shortening onto the
flour mixture, then lightly work it in with your fingertips until the
mixture resembles coarse cornmeal.

Make a well in the center and add the milk. Using a two-tined fork, gently
stir the liquid into the dry ingredients until a moist, shaggy dough forms.

Use as directed in the Chicken & Dumplings recipe.