Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Chicken legs & thighs
. skinned & defatted
1/2 c Flour -- all-purpose
4 tb Olive oil
4 lg Leeks -- cleaned & cut into
. 1" long slices
6 md Carrots -- sliced
4 Stalks of celery -- sliced
2 Apples -- tart, cut into thick
. wedges
3 c Chicken broth
1 c Apple juice
2 tb Dill -- finely chopped
1/2 ts Salt
pn Black pepper
1 x Dill Cornmeal Dumplings
. (recipe follows)
1. In large plastic or paper bag, coat chicken with
flour in 2 batches, shaking off excess. Place in
single layer on wax paper
2. Warm 3 tablespoons of the oil in 8-quart Dutch oven
over medium heat. Add chicken in batches so pan is not
crowded. Cook 15 to 20 minutes per batch, or until
browned on all sides. Remove to large plate.
3. Warm remaining 1 tablespoon of oil in same pan over
medium heat. Add leeks; cook 5 minutes, or until
lightly browned, stirring to scrape up brown bits. Add
carrots, celery and apple wedges; cook 4 minutes. Add
browned chicken, broth, juice, dill, salt and pepper.
Cover; bring to a boil. Reduce heat and simmer 15
minutes.
4. While chicken cooks, make dumpling batter (recipe
follows).
Dinner Plan: Before adding dumplings, remove 1/2 of
stew to microwaveproof container; cool, then freeze
for later use. With a large spoon, drop dumpling
batter in 8 spoonfuls over remaining stew. Simmer over
medium-low heat, covered, about 16 minutes, or until
dumplings are done. (Approximate microwave time: De-
ost 45 minutes. When defrosted, place in deep, 10-inch
skillet. Make another batch of dumplings, and continue
cooking as directed above.)
