*  Exported from  MasterCook  *

             NATE PENNELL'S MULLIGAN STEW WITH BLUEBERRY D

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruits                           Poultry
               Stews                            Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    3 1/2 - 4 lb. chicken
                       -- cut in pieces
  1       tb           Unsalted butter
  1       tb           Mild vegetable oil such as
                       -safflower
                       Salt and fresh ground pepper
  2                    Bay leaves
  4                    Fresh thyme sprigs
  4                    Allspice berries
  1       md           Rutabaga -- peeled
                       -- cut in 1/2" cubes
  1       lg           Potato -- peeled
                       -- cut in 2" cubes
  4       sm           Carrots -- peeled
                       -- cut in 1/2" cubes
  2       c            All-purpose flour
  1       tb           Baking powder
    1/2   ts           Baking soda
    1/4   ts           Freshly grated nutmeg
  1                    Egg -- beaten
  3       tb           Unsalted butter -- melted
    2/3   c            Buttermilk
    1/2   c            Wild blueberries
                       -- fresh or frozen
                       -or-
    1/4   c            Golden raisins
                       -- coarsely chopped
  2       c            Green peas -- fresh or frozen
  3       sm           Parsnips -- cut in 1/2" cubes

 Rinse chicken well and pat it thoroughly dry.

 Heat the butter and oil in a large (at least 8 qt.)
 heavy stockpot or Dutch oven over medium-high heat.
 When it is hot, add the chicken pieces, season them
 generously with salt and pepper, and brown on both
 sides, seasoning the
 other side when you turn the pieces.  Brown the
 chicken in several batches to
 avoid crowding the pan, 8 minutes per batch.

 Transfer chicken to a plate or bowl, drain off half
 the fat in the pan, and then return the chicken to the
 pan.  Add enough water to just cover the chicken.
 Then add the herbs and rutabaga.  Cover, and leaving
 the heat at medium-high, bring to a boil.  Cook until
 rutabaga is nearly soft through but
 still somewhat crisp, about 10 minutes.  Add the
 potato and the carrots, cover, and cook until carrots
 are nearly tender, about 15 minutes.

 While the stew is cooking, make the dumpling dough.
 To do this, sift the flour, baking powder, 1 tsp.
 salt, baking soda and nutmeg together into a
 medium-size bowl.  Make a well in the middle and add
 the egg, melted butter and buttermilk; mix them
 together in the well with a small whisk, a fork or
 your fingers.  Working quickly, incorporate the dry
 ingredients to make a fairly stiff dough.  Fold in the
 blueberries or raisins.

 Adjust the seasoning of the stew and make sure it is
 boiling merrily; then stir in the peas and parsnips.
 Next, one heaping tablespoon at a time, drop
 the dumpling dough on top of the stew so the dumplings
 are not touching. Cover, and cook just until the
 dumplings are puffed and cooked through, no longer
 than 15 minutes.  Check them occasionally to be sure
 they don't overcook and become dry.

 To serve, cut through the dumplings with a serving
 spoon, and ladle the chicken and vegetables into
 warmed shallow soup bowls (remove the thyme and bay
 leaves).  Place the dumplings on top; serve
 immediately.

 Pinot Noir goes well with this.

 From _Farm House Cookbook_ by Susan Herrmann Loomis.
 New York: Workman Publishing Company, Inc., 1991.  Pp.
 159-160.  ISBN 0-89480-772-2.



                  - - - - - - - - - - - - - - - - - -