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Chicken Fricassee with Dumplings

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Submitted by summersj

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

3 1.4
POUNDS KG WHOLE CHICKEN
1 453.6
POUND G CARROTS
¼ 113.4
POUND G WHITE ONION
1 1
X X CLOVES
whole *
2 2
CUBES CUBES CHICKEN BROTH
instant *
2 10
TEASPOONS ML SALT
¼ 59
1 1
EACH EACH BAY LEAVES *
½ 118
CUP ML WATER
cold
¼ 1.3
TEASPOON ML BLACK PEPPER
4 946
CUPS ML WATER
Dumplings
2 473
3 15
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
2 30
TABLESPOONS ML VEGETABLE SHORTENING
1 237
CUP ML MILK

Directions

CUT CHICKEN INTO SERVING PIECES.

PARE CARROTS ONIONS IN PAN ADD INSTANT CHICKEN BROTH, SALT, BAYLEAF, PEPPER AND WATER.

ADD CHICKEN.

HEAT TO BOILING LOWER HEAT COVER AND SIMMER 30 MINUTES.

COMBINE FLOUR AND COLD WATER IN CUP TO MAKE A SMOOTH PASTE.

STIR INTO BUBBLING CHICKEN LIQUID.

COOK STIRRING CONSTANTLY UNTIL MIXTURE THICKENS.

DUMPLINGS:SIFT TOGETHER FLOUR BAKING POWDER AND SALT INTO MEDIUM SIZE BOWL.

CUT IN SHORTENING WITH PASTRY BLENDER STIR IN MILK JUST UNTIL FLOUR IS MOIST.

DROP DUMPLINGS BATTER IN MOUNDS ON TOP OF STEAMING CHICKEN.

COOK COVERED 20 MINUTES NO PEEKING OR THEY WON’T BE LIGHT AND FLUFFY.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 885g (31.2 oz)
Amount per Serving
Calories 1083 29% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 312mg 104%
Sodium 2351mg 98%
Total Carbohydrate 25g 25%
Dietary Fiber 5g 21%
Sugars g
Protein 224g
Vitamin A 388% Vitamin C 13%
Calcium 25% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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