Autumn Chicken 'N' Dumplings

Name: Autumn Chicken 'N' Dumplings
Cook time: P1H
Total time: P1H15M
Yield: 8
Cuisine: Fusion
Ingredients: chicken legs; flour; olive oil; leeks; carrots; celery; apples; chicken broth; apple juice; dill weed; salt; dumplings

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

Yield

8 servings

Prep

15 min

Cook

60 min

Ready

75 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
5	pounds	chicken legs and thighs, skinned and defatted
½	cup	all-purpose flour
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	*

Ingredients

Amount	Measure	Ingredient	Features
2.3	kg	chicken legs and thighs, skinned and defatted
118	ml	all-purpose flour
6E+1	ml	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
7.1E+2	ml	chicken broth
237	ml	apple juice
3E+1	ml	dill weed finely chopped
1E+1	ml	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 ⅔ 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.