autumn chicken 'n' dumplings

How To Make autumn chicken 'n' dumplings

• Step 1
  In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess; Place in single layer on wax paper.
• Step 2
  Warm 3 tablespoons of the oil in 8-quart dutch oven over medium heat; Add chicken in batches so pan is not crowded.
• Step 3
  Cook 15 to 20 minutes per batch, or until browned on all sides; Remove to large plate.
• Step 4
  Warm remaining 1 tablespoon of oil in same pan over medium heat.
• Step 5
  Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits.
• Step 6
  Add carrots, celery and apple wedges; cook 4 minutes.
• Step 7
  Add browned chicken, broth, juice, dill, salt and pepper.
• Step 8
  Cover; bring to a boil. Reduce heat and simmer 15 minutes.
• Step 9
  While chicken cooks, make dumpling batter (recipe follows).
• Step 10
  Dumplings: Mix 2 cups biscuit mix and 2/3 cup milk until soft dough forms.
• Step 11
  Drop dough by spoonfuls onto stew (do not drop directly into liquid).
• Step 12
  Cook uncovered over low heat 10 minutes; Cover and cook 10 minutes longer.
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