Autumn Chicken 'N' Dumplings

Bring in the new season with this scrumptious dish that will have you glad it's not winter yet!

75 minutes Prep: 15 minutes Cook: 60 minutes

699 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

5	pounds	chicken legs	and thighs, skinned and defatted
1/2	cup	flour, all-purpose
4	tablespoons	olive oil
4	large	leeks	cleaned and cut into 1 inch long slices
6	medium	carrots	sliced
4	stalks	celery	sliced
2	each	apples	tart, cut into thick wedges
3	cups	chicken broth
1	cup	apple juice
2	tablespoons	dill weed	finely chopped
2	teaspoons	salt
1	x	dumplings

Directions

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 Bisquick 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.

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Nutrition Facts

Serving Size 499g

Amount per Serving

Calories 699 54% of calories from fat

	% Daily Value*
Total Fat 42.0g	65%
Saturated Fat 11.0g	55%
Trans Fat 0.0g
Cholesterol 238mg	79%
Sodium 977mg	41%
Total Carbohydrate 22.0g	7%
Dietary Fiber 2.0g	8%
Sugars 10.0g
Protein 55.0g	111%

Vitamin A	162%		Vitamin C	41%
Calcium	6%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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