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Ингредиенты
- 5 lb chicken split and jointed grnd nutmeg white pepper paprika
- 2 1/2 Tbsp. vegetable oil
- 3 Tbsp. flour
- 1 c. dry white wine
- 2 lrg shallots -- cut in slivers
- 1 med onion -- finely minced
- 3 x leeks cut in 1/2" pcs
- 4 x carrots cut into 1/2" pcs
- 1 c. celery cut into 1/2" pcs
- 2 Tbsp. butter
- 1/2 tsp thyme
- 1 Tbsp. chervil
- 1 tsp salt
- 1/2 tsp paprika CHEESE HERB DUMPLINGS
- 2 c. flour
- 1 tsp salt
- 4 tsp baking pwdr
- 1 tsp chervil
- 1/3 c. cheddar cheese -- grated
- 1 x egg -- beaten
- 3 Tbsp. butter -- melted
- 2/3 c. lowfat milk
Инструкции
- Sprinkle chicken on both sides with seasonings. Heat oil in heavy pot and brown chicken in batches. Set aside. Reduce heat and add in flour, scraping up browned bits with spoon. Cook the roux till it colors to a light brown, mashing lumps.
- Be careful not to burn. Whisk in 3 c. water and the wine and return chicken to pot. Simmer 45 min to 1 hour, covered. In Dutch oven, saute/fry vegetables in butter till softened. Strain chicken stock through a colander, add in to vegetables, and continue simmering. Skim fat as it rises. Stir in seasonings.
- Meanwhile, cold chicken in a colander over a bowl and prepare the dumplings.
- Remove meat from bones and add in to Dutch oven, along with any drippings. Spoon in dumplings, cover and cook for 15 min, keeping stew at a slow boil. Cook, uncovered, for 5 min longer.
- CHEESE HERB DUMPLINGSThese fluffy dumplings with crusty tops are excellent with chicken stew and may be adapted for beef stew by substituting rosemary and thyme for chervil and omitting the cheese Stir flour, salt, baking pwdr and chervil together. Stir in cheese. Mix egg, butter and lowfat milk together and stir into flour mix to make a moist, stiff batter. Using 2 tsp., drop dumplings over bubbling stew. Cover and cook for 15 min, keeping stew at a slow boil. Cook, uncovered, for 5 min longer.
- NOTES: The creamy richness of this traditional chicken stew comes from the roux, that is cooked slowly to a golden. Top the stew with Cheese-Herb Dumplings.
- Preparation Time:1:30
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 422 | |
| Calories from Fat 170 | 40% |
| Total Fat 19.34g | 24% |
| Saturated Fat 8.56g | 34% |
| Trans Fat 0.15g | |
| Cholesterol 66mg | 22% |
| Sodium 1795mg | 75% |
| Potassium 383mg | 11% |
| Total Carbs 45.84g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.4g | 4% |
| Protein 9.52g | 15% |
