Old-Fashioned Chicken and Dumplings

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this Tom Swiftie:

"Aren't five cups from one tea bag too much?" Tom asked weakly.

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                            TODAY'S RECIPE
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Here is a quick and easy version of the dish it took your
grandmother half a day to prepare.

Old-Fashioned Chicken and Dumplings

1/2 cup (125 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken pieces
1 Tbs (15 ml) butter
2 Tbs (30 ml) vegetable oil
1 medium onion, chopped
1 red bell pepper (capsicum), cored, seeded, and chopped
4 oz (110 g) mushrooms, sliced
3-4 carrots, cut into 1-inch (3 cm) pieces
2-3 ribs celery, cut into 1-inch (3 cm) pieces
4 cups (1 L) chicken stock
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1 recipe Buttermilk Dumplings (see below)

Dredge the chicken pieces lightly in the seasoned flour and
reserve the excess. Heat the butter and oil in a large, heavy
pot with a cover (Dutch oven) over moderate heat and, working
in batches, brown the chicken on all sides. Transfer to a plate.
Saute the vegetables until tender but not brown, about 10
minutes. Stir in the remaining flour and cook for 3 minutes,
stirring frequently. Add the stock and bring to a boil, stirring
until thickened and smooth. Add the bay leaf, thyme, and
adjust the salt and pepper if needed. Transfer the chicken
pieces to the pot and bake covered in a preheated 350F
(180C) oven until the chicken is cooked through, about 1
hour. Using a large soup spoon, scoop the dumpling mixture
on top of the chicken in 8 to 12 dumplings. Bake uncovered
an additional 10 minutes, or until a toothpick inserted in the
middle of the dumplings comes out clean.
Serves 4 to 6.

Buttermilk Dumplings

2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) salt
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) buttermilk

Combine the flour, baking powder, and salt in a mixing bowl
and stir to combine. Stir in the parsley followed by the
buttermilk. Stir with a fork just until blended - do not over mix.
Place on top of chicken as directed above.
Received on Wed Oct 27 06:33:59 2010