Chicken Stew with Cornmeal Dumplings Recipe
Summary
Main IngredientChicken
Ingredients
| 1 stewing chicken , cut up | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Poultry seasoning | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Salad oil | 3 Tablespoon | |
| 2 medium-size onions, sliced and separated into rings | ||
| Bay Leaf | 1 | |
| Water | 4 Cup (16 tbs) | |
| Cornmeal Dumplings | ||
Directions
1. Wash chicken; drain. Shake pieces, a few at a time, in mixture of flour, salt, poultry seasoning and pepper in a paper bag to coat well.
2. Brown slowly in salad oil in a large heavy frying pan; remove. Add onion rings, saute until they are soft.
3. Return chicken to pan; add bay leaf and water; cover. Simmer 1 1/2 hours or until chicken is tender.
4. Prepare Cornmeal Dumplings. Heat chicken until boiling rapidly; drop dough into 12 small mounds on top; cover.
5. Cook, covered, 20 minutes. (No peeking, or the dumplings won't puff properly.)
6. Remove chicken and dumplings to a heated serving platter; remove bay leaf; serve gravy in a separate bowl.
2. Brown slowly in salad oil in a large heavy frying pan; remove. Add onion rings, saute until they are soft.
3. Return chicken to pan; add bay leaf and water; cover. Simmer 1 1/2 hours or until chicken is tender.
4. Prepare Cornmeal Dumplings. Heat chicken until boiling rapidly; drop dough into 12 small mounds on top; cover.
5. Cook, covered, 20 minutes. (No peeking, or the dumplings won't puff properly.)
6. Remove chicken and dumplings to a heated serving platter; remove bay leaf; serve gravy in a separate bowl.
Chef
