Chicken and Dumplings

Name: Chicken and Dumplings
Yield: 4 portions
Ingredients: 2 tablespoons solid vegetable shortening; ⅓ cup milk; 1½ teaspoons baking powder; 2 tablespoons Chopped fresh parsley; 4 cups Berta’s Chicken Stock or canned broth; 1 cup unbleached all-purpose flour; 1 small onion, quartered; 4 cups Berta’s Chicken Stock or canned broth; 1 carrot, peeled and cut into 2-inch pieces; 2 leeks (white part and 1 inch green), well rinsed and cut into 1-inch pieces; 1 tablespoon vegetable oil; 1 rib celery, cut into 2-inch pieces; ½ teaspoon salt; Freshly ground black pepper, to taste; 1 teaspoon paprika; 1 chicken (3 to 4 pounds), cut into 8 pieces

Preparation info

4
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

How many of us long for the days when our grandmothers would cook up chicken and dumplings? We’ve cooked it up again, for those cold winter nights.

Ingredients

1 chicken (3 to 4 pounds), cut into 8 pieces
1 teaspoon paprika

Main course
Winter
Spicy

Method

Rinse the chicken pieces well, and pat them dry. Combine the paprika, salt, and pepper in a small bowl, and rub this mixture onto the chicken.
Heat the oil in a dutch oven, and cook the chicken over high heat until browned, about 10 minutes. Pour off the fat from the pan.
Add the vegetables and stock to the chicken, and bring to a boil. Lower the heat