Stewed Chicken with Parsley Dumplings Recipe
Ingredients
| Chicken - 3 1/2- to 4-pound, cut into 8 serving pieces | ||
| Flour | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Onion - 1 large, peeled and sliced crosswise into 1/4-inch-thick rounds | ||
| Chicken stock | 6 Cup (16 tbs), canned | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Celery - 1 stalk, including the green leaves, cut crosswise into 4 pieces | ||
| Bay leaf - 1 medium-sized | ||
| Sage leaves | 1/4 Teaspoon, crumbled | |
| Salt | 2 Teaspoon | |
| Ground black pepper | 1 | |
Directions
GETTING READY
1. Pat the chicken dry with paper towels.
2. In a paper bag, shake the chicken vigorously with the flour to coat the pieces evenly.
MAKING
3. In a heavy 4- to 5-quart casserole or Dutch oven at least 10 inches in diameter, heat the oil over moderate heat such that a light haze forms above it and brown 3 or 4 pieces of chicken at a time, starting them skin side down, and turning them frequently with tongs.
4. Regulate the heat so that the pieces color richly and evenly without burning.
5. As they brown, transfer the pieces to a plate.
6. Into the fat remaining in the casserole drop the onion slices and cook stirring frequently, for about 5 minutes.
7. Once the onions are soft and translucent, return the chicken and the liquid that has accumulated around it to the casserole.
8. Bring to a boil adding the chicken stock, vinegar, celery, bay leaf, sage, 2 teaspoons of salt and a few grindings of pepper over high heat.
9. Reduce the heat to low, cover partially and simmer for 45 minutes until the bird is almost tender and its thigh shows only the slightest resistance when pierced deeply with the point of a small sharp knife.
10. Pick out and discard the celery and bay leaf.
SERVING
11. Serve the chicken on a serving dish spooning around the cooked juices and seasonings.
1. Pat the chicken dry with paper towels.
2. In a paper bag, shake the chicken vigorously with the flour to coat the pieces evenly.
MAKING
3. In a heavy 4- to 5-quart casserole or Dutch oven at least 10 inches in diameter, heat the oil over moderate heat such that a light haze forms above it and brown 3 or 4 pieces of chicken at a time, starting them skin side down, and turning them frequently with tongs.
4. Regulate the heat so that the pieces color richly and evenly without burning.
5. As they brown, transfer the pieces to a plate.
6. Into the fat remaining in the casserole drop the onion slices and cook stirring frequently, for about 5 minutes.
7. Once the onions are soft and translucent, return the chicken and the liquid that has accumulated around it to the casserole.
8. Bring to a boil adding the chicken stock, vinegar, celery, bay leaf, sage, 2 teaspoons of salt and a few grindings of pepper over high heat.
9. Reduce the heat to low, cover partially and simmer for 45 minutes until the bird is almost tender and its thigh shows only the slightest resistance when pierced deeply with the point of a small sharp knife.
10. Pick out and discard the celery and bay leaf.
SERVING
11. Serve the chicken on a serving dish spooning around the cooked juices and seasonings.
Chef
