Chicken Fricassee with Tomato Dumplings
Submitted by tigercub
Chicken simmered for two hours with carrots, celery, onions, and allspice, then crowned with tangy tomato-mustard dumplings that steam right on top. A slow-cooked Sunday dinner worth every minute.
YIELD
1 batchPREP
20 minCOOK
2 hrsREADY
2 hrsSome recipes can’t be rushed, and this one doesn’t pretend otherwise.
A whole cut-up chicken braises low and slow for two hours with carrots, celery, onions, and a touch of allspice until the meat is falling-off-the-bone tender and the broth is thick with flavor.
Then the real twist: tomato dumplings. The batter is made with tomato juice and a kick of dry mustard, giving them a rosy color and a tangy bite that regular dumplings just can’t match.
Drop them on top, seal the lid, and walk away for 20 minutes.
Chef Tips
- Two hours is not optional: The long simmer is what breaks down the chicken into melt-in-your-mouth tenderness. Don’t cut it short.
- Thicken before the dumplings: Stir in the flour-water slurry and let it bubble before you drop the dumpling batter. A thick base supports the dumplings better.
- Keep the lid sealed: Once those dumplings go in, do not peek. The trapped steam is what puffs them up light and tender.
Ingredients
Directions
In a large kettle, combine all fricassee ingredients except water and flour; bring to a boil. Reduce heat; cover and simmer 2 hrs. or until chicken is tender. In a small bowl, combine water and flour; mix well. Add to chicken mixture; stir.
In a large bowl, combine all dumpling ingredients except tomato juice; mix well. Gradually stir in tomato juice, forming soft dough. Drop dumpling mixture, in rounded teaspoons, over chicken mixture. Cover and cook 15 to 20 min. or until dumplings are done. (Do not lift cover during cooking time.)
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