autumn chicken 'n' dumplings
No Image
►
Ingredients For autumn chicken 'n' dumplings
-
5 lbchicken legs and thighs, skinned and defatted
-
2 cbiscuit mix
- DUMPLING INGREDIENTS
-
2 tspsalt
-
2 Tbspdill, chopped
-
1 capple juice
-
3 cchicken broth
-
2apples, tart and cut into wedges
-
4celery stalks, sliced
-
6carrots, sliced
-
4 lgleeks, cut in 1" slices
-
4 Tbspolive oil
-
1/2 cflour
-
2/3 pinchmilk
How To Make autumn chicken 'n' dumplings
-
1In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess; Place in single layer on wax paper.
-
2Warm 3 tablespoons of the oil in 8-quart dutch oven over medium heat; Add chicken in batches so pan is not crowded.
-
3Cook 15 to 20 minutes per batch, or until browned on all sides; Remove to large plate.
-
4Warm remaining 1 tablespoon of oil in same pan over medium heat.
-
5Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits.
-
6Add carrots, celery and apple wedges; cook 4 minutes.
-
7Add browned chicken, broth, juice, dill, salt and pepper.
-
8Cover; bring to a boil. Reduce heat and simmer 15 minutes.
-
9While chicken cooks, make dumpling batter (recipe follows).
-
10Dumplings: Mix 2 cups biscuit mix and 2/3 cup milk until soft dough forms.
-
11Drop dough by spoonfuls onto stew (do not drop directly into liquid).
-
12Cook uncovered over low heat 10 minutes; Cover and cook 10 minutes longer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT