Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 5 lb Stewing chicken, cut into pcs Salt and freshly grnd pepper
- 1 lrg Onion, quartered
- 2 x Ribs celery, cut into 1-inch pcs
- 1 lrg Carrot, peeled and cut into 1-inch pcs
- 1/2 c. Dry white wine, optional
- 6 c. Water or possibly chicken stock
- 5 x Peppercorns Parsley stems
- 2 Tbsp. Fresh flat leaf parsley, finely minced
- 1 c. Cake flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 x Egg
- 1/4 c. Lowfat milk, up to 1/2
- 1 Tbsp. Fresh flat leaf parsley, minced finely
- 1 tsp Fresh tarragon, finely minced
- 1 Tbsp. Fresh chives, finely minced
- 1/2 tsp Fresh grnd pepper
Инструкции
- How to Prepare the Chicken:1. Heat the oil and butter in a Dutch oven over medium high heat.
- 2. Season the chicken with salt and pepper to taste, brown well on both sides and remove to a plate.
- 3. Drain all but 1 Tbsp. of the fat and add in the celery, carrots and onions and brown slightly. Add in the wine and reduce till dry.
- 4. Return the chicken to the pan and add in the water or possibly stock. Bring the stock to a boil, reduce heat to low, add in the peppercorns and parsley stems and cook for 15 min, skim the foam which has risen to the top, and cover and simmer the chicken till the meat is tender, approximately 2-21/2 hrs.
- 5. Remove the meat to a plate, cover and keep hot.
- How to Prepare the Dumplings:1. Sift together the flour, baking pwdr and salt and place in a medium bowl. Mix together the egg and 1/4 c. of lowfat milk till blended.
- Add in the liquid slowly to the dry ingredients, mixing with a fork, adding more lowfat milk if necessary. (The batter should be stiff.) Mix in the herbs and pepper.
- 2. Bring the stock to a simmer and drop the dumpling batter from a tsp. which has been dipped in the stock first (this allows the mix to come off the spoon easily). Continue doing this till the dumplings are barely touching. Cover and simmer approximately 10 min. Plate chicken in bowl, add in stock, veggies and dumplings. Top with parsley.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 916g | |
| Recipe makes 4 servings | |
| Calories 1110 | |
| Calories from Fat 624 | 56% |
| Total Fat 69.37g | 87% |
| Saturated Fat 19.89g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 344mg | 115% |
| Sodium 1277mg | 53% |
| Potassium 1006mg | 29% |
| Total Carbs 34.09g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.79g | 3% |
| Protein 77.28g | 124% |
