Autumn Chicken 'n' Dumplings
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chicken legs and thighs, skinned and defatted
leeks, cut in 1" slices
apples, tart and cut into wedges
In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess; Place in single layer on wax paper.
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.
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.
While chicken cooks, make dumpling batter (recipe follows).
Dumplings: Mix 2 cups biscuit mix and 2/3 cup milk until soft dough forms.
Drop dough by spoonfuls onto stew (do not drop directly into liquid).
Cook uncovered over low heat 10 minutes; Cover and cook 10 minutes longer.