/ Chicken Soups
Autumn Chicken 'n' Dumplings
chicken legs and thighs, skinned and defatted
leeks, cut in 1" slices
apples, tart and cut into wedges
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.