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COUNTRY CHICKEN "n" DUMPLIN'S

INGREDIENTS:
1/3 Cup All-purpose Flour.
Salt and Pepper as needed.
3 Lbs Chicken (cut up, skin optional)
2 Tbs Lard or Oil.
1 Lg Onion (coarsely chopped)
2 cloves Garlic (minced)
1 Rib Celery including the Leaves (chopped)
2 Med Carrots (pared and cut into 1/2 inch pieces)
4 Med Potatoes (pared and cut into chunks)
1/4 Tsp ea Ground Thyme and Nutmeg.
1 Sm Bay Leaf.
2 10oz Cans Concentrated Chicken Broth.
10oz Can Water (1 soup can full)
10oz Pkg Frozen Peas (thawed)

INSTRUCTIONS:
Combine flour, salt and pepper in a 1 gallon plastic zipper type bag, shake well to blend.

Rinse the chicken with cold water, pat dry with paper towels.

Put the chicken 2 pieces at a time into the bag with the flour mixture, and shake until well coated.

Heat lard or oil in a large Dutch oven over medium-high heat.

Cook half of the chicken at a time until golden (about 4 minutes per side) transfer to a platter.

Repeat until all of the chicken is browned.

Skim off and discard the grease, saving 2 Tbs of the drippings.

Reduce heat to medium, cook the onions and garlic in the drippings until onions are tender.

Return chicken to the pot along with the carrots, potatoes, celery, salt, pepper, thyme, nutmeg, bay leaf, chicken broth and water, bring to a boil.

Reduce heat, cover and simmer for 30 minutes.

With a slotted spoon, remove chicken pieces from the pot, leaving the pot simmering on the stove.

Remove the skin (if used) and the meat from the bones, discard the skin and bones.

Return the chicken meat to the pot, stir in the peas.

Return the pot to a simmer.

Add: Dumplin's

ENJOY! js

COUNTRY DUMPLIN'S

INGREDIENTS:
1 Cup All Purpose Flour.
1 Tsp Baking Powder.
1 Lg Egg.
1 Sm Onion (minced)
1/4 Tsp Dried Thyme (crushed)
Salt and pepper to taste.
2 Tbs Shortening.
1/4 Cup Milk.

INSTRUCTIONS:

Have a destination recipe simmering on the stove. (Chili, Stew, Chicken or Beef in Sauce etc).

In a mixing bowl combine: flour, baking powder, egg, onion, thyme, salt and pepper.

Cut in the shortening with a pastry blender or two knives, until the dough resembles coarse crumbs.

Stir in milk, until just combined with the dough.

Drop tablespoonfuls of the dough into a main dish that is simmering in sauce.

Cover and simmer for 10 to 15 minutes or until done.

ENJOY: js

EASY - FLAVORED DUMPLINGS

INGREDIENTS:
3 Cups Bisquick.
1/2 Cup Milk.
10oz Can Concentrated Cream of *? Soup (divided use)

*NOTE: Any cream soup will add flavor to the dumplings, as long as it is the same as the flavor in the pot, or you can use one that complements it.

INSTRUCTIONS:
* Have a destination pot simmering on the stove (Chili, Stew, Chicken, Beef in sauce etc).

Mix bisquick with milk and 1/2 of the soup until a soft dough forms.

Drop by spoonfuls into boiling pot of: stew, soup, broth etc.

Simmer, uncovered over LOW-HEAT for 10 minutes.

Cover and simmer for 10 minutes more.

This will make 10 - 12 dumplings.

SUGGESTION: Add remaining soup to the pot, it will add flavor and act as a mild thickener also.

ENJOY! js