Stewed Capon With Parsley Dumplings Recipe
Ingredients
| 1 capon (about 5 lb) | ||
| 1/4 cup com oil | ||
| Garlic | 2 Clove (5gm), minced | |
| Onions | 2 , sliced | |
| 1/2 teaspoon each salt and paprika | ||
| 4 carrots, peeled and sliced | ||
| Celery stalks | 3 , sliced | |
| Bay leaves | 2 | |
| 1/2 teaspoon each dried thyme and white pepper | ||
| Flour | 1/2 Cup (16 tbs) (FOR PARSLEY DUMPLINGS:) | |
| Cream | 1/2 Cup (16 tbs) (FOR PARSLEY DUMPLINGS:) | |
| Minced parsley | 1/4 Cup (16 tbs) (FOR PARSLEY DUMPLINGS:) | |
Directions
GETTING READY
1. Discard the wings and legs of capon. Halve them and then divide the halves into quarters.
MAKING
2. Place a skillet on medium to high heat, sauté onions and garlic till translucent. Stir in chicken, sprinkle paprika and salt and fry, for 10 minutes, turning halfway through, till both sides turn brown.
3. Take a stockpot and arrange onions and capon. Add celery, carrots, thyme, bay leaves and pepper and add water sufficient to cover the mixture. Place on medium heat and bring to a boil.
4. Lower the heat and simmer, covered partially, for about 1.5 hours. Skim off fat frequently.
5. Prepare a mixture of flour, parsley and cream and keep aside for 5 minutes. Add few tablespoons to stew, cook, covered for 5 minutes.
6. Add vegetables, broth and chicken to heated tureen, allowing dumplings to float.
SERVING
7. Remove bay leaves and serve immediately.
1. Discard the wings and legs of capon. Halve them and then divide the halves into quarters.
MAKING
2. Place a skillet on medium to high heat, sauté onions and garlic till translucent. Stir in chicken, sprinkle paprika and salt and fry, for 10 minutes, turning halfway through, till both sides turn brown.
3. Take a stockpot and arrange onions and capon. Add celery, carrots, thyme, bay leaves and pepper and add water sufficient to cover the mixture. Place on medium heat and bring to a boil.
4. Lower the heat and simmer, covered partially, for about 1.5 hours. Skim off fat frequently.
5. Prepare a mixture of flour, parsley and cream and keep aside for 5 minutes. Add few tablespoons to stew, cook, covered for 5 minutes.
6. Add vegetables, broth and chicken to heated tureen, allowing dumplings to float.
SERVING
7. Remove bay leaves and serve immediately.
Chef
