Monday, January 7, 2013

Chicken Stew with Parsley Dumplings

     Oh, the nights are long and cold.  We need comfort food and this recipe from William-Sonoma will satisfy the family on the coldest of nights.  I have to make a triple batch of dumpling for my dear ones.


 4 lbs whole chicken leg
6cups chicken stock
3celery stocks
4carrots, peeled
2russet potatoes, peeled
1tomato, cored and chopped
Salt and Pepper

For the Dumplings:
2T water
Dash of Paprika
Dash of Cayenne
1tsp butter, melted
¾cup A/P flour
1tsp baking powder
2T flat-leaf parsley + a little for garnish
Place the chicken pieces in a deep, heavy pot and add the stock. Bring to a boil over high heat, then reduce the heat to a simmer. Skin any froth and scum that forms on the surface. Coarsely chop the vegetables and add them to the pot. Simmer gently for 15 minutes, then season to taste with salt and pepper. Lift out the vegetables with a slotted spoon and place in a food processor fitted with the metal blade. Process to form a thick puree. Stir the puree back into the pot with the chicken and simmer for about 10 minutes longer while making the dumplings.
In a mixing bowl stir together the egg, water, paprika, cayenne, and melted butter. Season with salt. In another bowl, mix together the flour and baking powder, then stir into the egg mixture to form a thick, smooth batter. Stir in the parsley.
Using a large tablespoon drop the dumplings into the simmering stew. Cover the pot and simmer without raising the lid for 15 minutes. Lift out a dumpling to test to see if it is cooked. If it is still floury, re-cover and let cook 3-4 minutes longer.

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