RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Chicken and Dumplings - meat
Prep: 20 min, Marinate: 30 min, Cook: 1:10. This recipe serves 6 people. 1 Tbs. vegetable oil 4 lbs. chicken, cut into 6 pieces 1 cup onions, chopped 1 cup carrots, chopped 1/2 cup celery, diced 1 Tbs. paprika 2 cups chicken soup or water 1 egg 2 Tbs. shmaltz or oil, melted 1-1/2 cups all purpose flour (or matzo meal) 1/4 cup water (as much as necessary) 1 tsp. salt Heat oil in a large wide casserole over medium heat. Brown chicken pieces quickly. Add next 4 ingredients and salt and pepper to taste. Stir 1-2 minutes, pushing chicken aside to brown vegetables lightly. Add enough chicken soup or water to come about halfway up the chicken pieces. Cover and simmer gently about 1 hour until chicken is cooked throughout. Lightly beat egg with shmaltz and water in a bowl. Slowly mix in salt and flour. Mix vigorously with a wooden spoon a few minutes, until dough is well combined and comes away from the sides of bowl. Set aside 30 minutes. Bring a large pot of salted water to a boil. Drop tablespoonfuls of dough into boiling water (moisten spoon and fingers with water). Cook 5-6 minutes or until dumplings rise to the surface. Remove with a slotted spoon and drain. Serve with chicken. Per serving: calories 630, fat 19.4g, 28% calories from fat, cholesterol 260mg, protein 74.0g, carbohydrates 35.9g, fiber 2.8g, sodium 928mg. The recommended wines are: Fumé Blanc, Chianti, or Chenin Blanc. source: My Menu
