Chicken And Dumplings

Course : Cajun
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Ingredients:

---chicken stew---
4 pounds chicken cut into pieces
3 cups water
2 cups strong chicken broth
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 clove garlic -- minced
1 1/2 medium celery ribs
1 large onion -- halved
2 tablespoons parsley -- chopped
---dumplings---
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons shortening
1 cup buttermilk
3 tablespoons flour -- mixed with 1/3 cup water
 

Preparation / Directions:

To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings. To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stirring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately. From Cooking with Queen Ida. Published by Prima Publishing. ISBN 1-55958-050-X


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