In this recipe for chicken fricassee, the chicken is removed from the bones and returned to the thickened broth. the drop dumplings make this a delicious, hearty stew. Serve with a salad for a delicious everyday meal.
- 4 to 6 pounds chicken parts
- 1 large onion (peeled and sliced)
- 1 cup celery (chopped with leaves)
- 1 1/2 teaspoons salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 2 1/3 cups water (divided; plus more to add to cooking liquids)
- 1/4 cup all-purpose flour
- For the Paprika Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Optional: 2 teaspoons parsley (fresh, minced)
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons shortening
- 1 cup milk
- Place chicken parts, onion, chopped celery, 2 teaspoons of salt, 1/8 teaspoon of pepper, and 2 cups water in a Dutch oven or stockpot. Cover and bring to boil; reduce heat and simmer for 45 minutes, or until chicken is tender.
- Remove chicken from broth; set aside until cool enough to handle. Pick meat from bones. Discard skin and bones.
- Strain the broth into a 4-cup measure; add water (or low sodium chicken broth) to make 4 cups.
- Press vegetables through sieve or into broth. Return broth to the pot and bring to a boil.
- Stir 1/3 cup of cold water into the 1/4 cup flour to make a smooth paste. Gradually stir the flour paste into the hot broth. Continue cooking, stirring constantly, until thickened and bubbly.
- Return chicken to pot; heat to boiling over medium heat. Taste and add salt and pepper, as needed.
- Prepare dumplings. Sift flour, baking powder, parsley, if using, 1 teaspoon of salt, and paprika into a mixing bowl; cut in shortening. Stir in milk until dry ingredients are moistened.
- Drop dumpling batter in about 6 to 8 portions over chicken. Cook, uncovered, for 10 minutes. Cover and cook for 10 minutes longer, or until the dumplings are fluffy and cooked through.
- If desired, sprinkle dumplings with additional paprika and chopped parsley.
|Nutritional Guidelines (per serving)|