Chicken recipes

Chicken STEW

Course : Chicken
Serves: 6

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Ingredients:

1 1/2 pound to 2-pound stewing -- Chicken, cut up

1 tablespoon Vegetable oil -- Or shortening

3 cups Hot water

1/2 teaspoon Salt

1/8 teaspoon Pepper

2 medium Carrots -- cut into 1-inch (about 1 cup)

1 large Potato -- cut into 1-1/2-inch (about 1 1/4 cups)

1 medium Turnip -- cut into 1-inch (about 1 cup)

1 medium Green bell pepper -- cut into 1 inch pieces

1 medium Stalk celery -- cut into 1 inch pieces

1 small Onion -- chopped (1/4 cup)

1/2 teaspoon Browning sauce -- if desired

1 teaspoon Salt

1 piece bay leaf

---Parsley dumplings

1/2 cup Cold water

2 tablespoons All-purpose flour

Preparation / Directions:

Cook and stir chicken in oil in 12-inch skillet or Dutch oven about 15 minutes or until chicken is brown. Add 3 cups hot water, 1/2 teaspoon salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2-1/2 hours or until chicken is almost tender.Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf. Cover and simmer about 30 minutes or until vegetable are tender. Remove bay leaf.Prepare Parsley Dumplings. Shake 1/2 cup cold water and the flour in tightly covered container. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Chicken STEW

Ingredients:

Preparation / Directions:

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