Recipe courtesy of Mabel Eaves
Chicken Fricassee with Dumplings
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 894
- Total Fat
- 52
- Saturated Fat
- 15
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 64
- Cholesterol
- 276
- Sodium
- 1225
- Total: 1 hr 40 min
- Prep: 40 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.