March 25, 1998
From Mary Romairone, Forest Park
Makes 6 servings
Chicken:
1 cup all-purpose flour
2 (2 1/2-pound) broiler-fryer chickens, cut up
2 tablespoons vegetable oil
3 ribs celery, cut into 1-inch pieces
3 medium carrots, trimmed and cut into 1-inch pieces
1/4 cup chopped fresh parsley leaves
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
Dumplings:
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs, beaten
Gravy:
1/4 cup flour
1/2 cup water
1. Place flour in a bowl or bag. Add chicken pieces and dredge or shake them to coat.
2. Heat oil in a large skillet. Add chicken and brown over high heat, about 6 minutes per side.
3. Place chicken in a large stock pot. Add celery, carrots, parsley, salt, garlic powder, thyme and black pepper. Add enough water to cover chicken, about 8 to 12 cups. Bring to a boil over high heat. Reduce heat to low, cover and simmer until chicken is almost tender, 45 to 50 minutes.
4. Remove 1 cup of stock to use for dumplings; cool and reserve.
5. Make dumplings: To the reserved stock, add flour, baking powder and eggs. Mix well to form a stiff batter. Gently drop by tablespoonfuls into simmering stock. Cover and simmer until dumplings are cooked through, about 15 to 20 minutes.
6. Remove chicken and dumplings to a serving dish and keep warm.
7. Make gravy: Remove 4 cups of stock and the vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour gravy over chicken and dumplings.