More of Our Canada - - Foodforthought -


1 bay leaf 9 whole pep­per­corns 4 whole cloves

/ cup all-pur­pose flour 13 11/ tsp salt 2 1 tsp dried mar­jo­ram 1 broiler/fryer chicken

(3 to 4 lbs), cut up 2 to 4 tbsp but­ter 6 large car­rots, cut into

1-inch pieces 11/ cups chopped onions 2 2 cel­ery ribs, cut into

1-inch pieces 1 can (141/ oz.) chicken 2

broth 1 cup wa­ter DUMPLINGS: 11/ cups bis­cuit/bak­ing mix 2 2 tbsp minced chives 1 egg, lightly beaten

/ cup milk 14 2 tbsp all-pur­pose flour

/ cup half-and-half cream 12 Prep Time: 20 min­utes Cook Time: 1 hour, 25 min­utes Yields: 6-8 serv­ings NUTRI­TIONAL IN­FOR­MA­TION Not avail­able 1. Place bay leaf, pep­per­corns and cloves on a dou­ble thick­ness of cheese­cloth, bring up cor­ners of cloth and tie with string to form a bag. Set aside. In a large re­seal­able bag, com­bine flour, salt and mar­jo­ram. Add chicken, a few pieces at a time, and shake to coat. 2. In a Dutch oven, brown chicken in but­ter in batches. Re­move and keep warm. In the drip­pings, sauté the car­rots, onions and cel­ery for 5-6 min­utes or un­til onions be­gin to brown. 3. Stir in broth, wa­ter and spice bag. Bring to a boil, add chicken. Re­duce heat, cover and sim­mer for 40 min­utes or un­til chicken juices run clear. Dis­card spice bag. 4. For dumplings, in a small bowl, com­bine bis­cuit mix and chives. Com­bine egg and milk, add to bis­cuit mix just un­til moist­ened. Drop by heap­ing tbsp into sim­mer­ing chicken mix­ture. Cook, un­cov­ered, for 10 min­utes. Cover and cook 10 min­utes longer or un­til a tooth­pick in­serted into dumplings comes out clean. 5. Us­ing a slot­ted spoon, care­fully re­move chicken and dumplings, keep warm. Com­bine flour and cream un­til smooth, stir into cook­ing juices. Bring to a boil, cook and stir for 2 min­utes or un­til thick­ened. Serve with chicken and dumplings.

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