Stewed Chicken With Parsley Dumplings Recipe
Ingredients
1 four-pound stewing fowl, cut into pieces
Water to cover
Salt
10 peppercorns, bruised
1 stalk celery, with leaves
1 medium onion, peeled
1 carrot, scraped
1/2 bay leaf
Parsley dumplings
3 tablespoons flour
Directions
1. Rinse the chicken pieces under cold running water. Place in a heavy kettle or Dutch oven and barely cover with water. Sprinkle with a little salt and the peppercorns.
2. Add the celery, onion, carrot and bay leaf and cover. Bring to a boil, reduce the heat and simmer gently until the chicken meat begins to loosen from the bones, two to three hours.
3. Drop the dumpling dough from a wet tablespoon onto the boiling stew, letting the dumplings rest on the meat. Cover tightly, reduce the heat and cook, without raising the cover, fifteen minutes.
4. Transfer the dumplings to a hot platter and thicken the stew with flour mixed with water
2. Add the celery, onion, carrot and bay leaf and cover. Bring to a boil, reduce the heat and simmer gently until the chicken meat begins to loosen from the bones, two to three hours.
3. Drop the dumpling dough from a wet tablespoon onto the boiling stew, letting the dumplings rest on the meat. Cover tightly, reduce the heat and cook, without raising the cover, fifteen minutes.
4. Transfer the dumplings to a hot platter and thicken the stew with flour mixed with water
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