Autumn Chicken 'n' Dumplings

Name: Autumn Chicken 'n' Dumplings
Ingredients: 5 lb chicken legs and thighs, skinned and defatted; 1/2 c flour; 4 Tbsp olive oil; 4 large leeks, cut in 1" slices; 6 carrots, sliced; 4 celery stalks, sliced; 2 apples, tart and cut into wedges; 3 c chicken broth; 1 c apple juice; 2 Tbsp dill, chopped; 2 tsp salt; DUMPLING INGREDIENTS; 2 c biscuit mix; 2/3 pinch milk

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By Just A Pinch KitchenCrew

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Ingredients

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5 lb

chicken legs and thighs, skinned and defatted
1/2 c

flour
4 Tbsp

olive oil
4 large

leeks, cut in 1" slices
6

carrots, sliced
4

celery stalks, sliced
2

apples, tart and cut into wedges
3 c

chicken broth
1 c

apple juice
2 Tbsp

dill, chopped
2 tsp

salt
DUMPLING INGREDIENTS
2 c

biscuit mix
2/3 pinch

milk

How to Make Autumn Chicken 'n' Dumplings

Step-by-Step

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.