Monday, September 15, 2008

Chicken and Dumplings with Green Peas

Start by browning the chicken parts in 3T of olive oil.  Remove the chicken and saute a diced carrot, one medium onion, diced, and a rib of celery also diced in the same pan.  When the vegetables are soft, add 2 cloves of minced garlic and 1t dry thyme.  Add enough water/stock to barely cover the chicken and heat to a slow simmer.  Cover the pan and maintain at a very low boil for 2-3 hrs.  
For the dumplings, mix together 1/2C flour, 1 slightly beaten egg and 1/2t baking powder.  Add freshly chopped parsley and set aside.  Remove the chicken and thicken the sauce with a mixture of flour and water (or a traditional roux made with butter and flour).  The amount you thicken is a matter of personal taste; you could serve it as a soup or as a thicker gravy.   Return the chicken to the pan and spoon in the dumpling batter.  Cover the pan and return to the boil.  Serve when the dumplings are done.  The peas were steamed in the microwave.



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