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Autumn Chicken 'N' Dumplings


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













Trans-fat Free


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
4 stalks celery
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 69954% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 238mg 79%
Sodium 977mg 41%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 111g
Vitamin A 162% Vitamin C 41%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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