Chicken Fricassee with Dumplings
- 1 broiler-fryer, cut up
- 2 cups chicken broth or water
- 1 medium onion, chopped
- 1 stalk celery, diced
- 1 bay leaf
- 1 teaspoon seasoned salt
- 1/2 teaspoon seasoned pepper
- 1/2 teaspoon salt (if using water)
- 2 tablespoons flour
- Yellow food coloring, optional
- For dumplings:
- 1 cup cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable shortening
- 2 teaspoons parsley, chopped
- 1 tablespoon green onion tops, chopped
- 1 large egg
- 3 tablespoons milk
- Garnish: parsley sprigs
Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.
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