Recipe of the Week

I've loved Chicken and Dumplings for as long
as my MomMom has been making them for me.
My mom can also make a pretty great batch, and
now, so can I.

Mine is a bit different, as it comes from my trusty German
cookbook. But they are still just as satisfying as
MomMom's recipe.

This recipe below is a smaller portion than what the book calls for,
just because I'm only cooking for 2, if you are cooking for more
you can double everything.


Stewed Chicken with Dumplings
(Huhnereintopf mit Mehlklossen)


















*2 Chicken legs with thigh
*salt
*3 tbsp butter
*1 small onion, diced
*3 tbsp flour
*1 whole stalk of celery, and one stalk of celery, sliced
*Fresh Parsley, chopped, about a handful
*2 carrots, peeled and sliced
*8 Peppercorns
*1 small Bay Leaf
*Chicken stock or hot water to cover
(I used 1 carton of chicken stock and 1 1/2 c water)
*Flour Dumplings (recipe below)

















Rinse chicken pieces and dry thoroughly on paper towel.
Sprinkle with salt. Heat butter in 3 quart casserole or stew pot
and after hot and bubbling, add chicken and diced onion.
Saute' slowly until chicken and onion take on bright golden
color. Don't let them brown. Sprinkle with flour and continue
cooking until flour is absorbed and begins to take on
a light golden color.


















Add celery, parsley, carrots, peppercorns and bay leaf.
Cover with hot water and stock. Bring to a boil, cover,
reduce heat and simmer for about 2 hours or until chicken begins to
come away from the bone.

















Now it's time for the dumplings, you'll need:
*2c sifted flour
*2 tsp baking powder
*1tsp salt
*2 tbsp butter
*milk
*1 tbsp caraway seeds (optional)

Sift together flour, baking powder, and salt. Add caraway seeds
Using a potato masher or pastry blender cut in the butter as
you would if making a pie crust until mixture has texture of
coarse meal. Gradually add milk and blend in with fork until batter
is the consistency of thick, cooked oatmeal porridge.
Using 2 spoons, drop dough into pot, allowing them to rest on top
of the meat and vegetables. Cover and simmer for 15 minutes without
removing the cover.

















After the dumplings have been steamed, remove from heat and serve.
Additional salt and pepper can be added if desired