Parsley Dumplings with Chicken Recipe
Ingredients
| 2 broiler-fryers cut up | ||
| Flour | 1/3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Large, chopped | |
| 2 envelopes instant chicken broth OR 2 teaspoons granulated chicken bouillon | ||
| Paprika | 1 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Parsley Dumplings | ||
Directions
1. Shake chicken in a mixture of flour, salt and pepper in a plastic bag to coat well. (Save any remaining seasoned flour mixture for gravy.)
2. Brown chicken, part at a time, in butter or margarine and vegetable oil in a kettle or Dutch oven; remove all from kettle. Pour off drippings, then measure 1 tablespoonful and return to kettle.
3. Stir in onion; saute until soft. Stir in chicken broth or bouillon, paprika and water. Heat, scraping brown bits from bottom, to boiling; return chicken; cover. Simmer 30 minutes, or until chicken is tender. Remove from broth to a shallow pan; reheat broth to boiling.
4. Measure saved seasoned flour, adding more flour, if needed, to make 2 tablespoons. Blend with a small amount of water to a paste in a cup; stir into broth. Cook, stirring constantly, until gravy thickens and boils 1 minute.
5. Blend sour cream and cream in a small bowl; stir into kettle; return chicken. Reheat slowly to boiling while mixing Parsley Dumplings.
6. Drop dough in 8 mounds on top of chicken; cover tightly. Cook 20 minutes. (Do not lift lid of kettle while the dumplings cook.)
2. Brown chicken, part at a time, in butter or margarine and vegetable oil in a kettle or Dutch oven; remove all from kettle. Pour off drippings, then measure 1 tablespoonful and return to kettle.
3. Stir in onion; saute until soft. Stir in chicken broth or bouillon, paprika and water. Heat, scraping brown bits from bottom, to boiling; return chicken; cover. Simmer 30 minutes, or until chicken is tender. Remove from broth to a shallow pan; reheat broth to boiling.
4. Measure saved seasoned flour, adding more flour, if needed, to make 2 tablespoons. Blend with a small amount of water to a paste in a cup; stir into broth. Cook, stirring constantly, until gravy thickens and boils 1 minute.
5. Blend sour cream and cream in a small bowl; stir into kettle; return chicken. Reheat slowly to boiling while mixing Parsley Dumplings.
6. Drop dough in 8 mounds on top of chicken; cover tightly. Cook 20 minutes. (Do not lift lid of kettle while the dumplings cook.)
Chef
