Chicken And Dumplings

Recipe Ingredients

		Dumplings
1 1/2 cups	93g / 3.3oz	Flour
1 tablespoon	15ml	Baking powder
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Eggs - lightly beaten
1 cup	237ml	Milk - maybe less
		Chicken Stew
2 1/2 lbs	1135g / 40oz	Chicken - cut in 8 pieces
1 1/2 tablespoons	22ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1/4 cup	15g / 0.5oz	Flour - for dusting
2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
2 tablespoons	30ml	Chopped garlic
2		Chicken stock

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Make dumplings: In a mixing bowl combine flour, baking powder, herbs, and 1 teaspoon salt. Stir in eggs and enough milk to make a nice biscuit-like dough.

Make chicken stew: Season chicken with Bayou Blast and dust with flour. In a large soup pot heat oil, add chicken and brown it on all sides. Add chopped vegetables, stirring with a wooden spoon to incorporate all browned bits from bottom of pot. When vegetables are tender, stir in garlic and stock. Bring to a boil, reduce heat to medium and simmer 40 minutes or until tender. Drop dumpling dough by tablespoons into stew and simmer until cooked through. Adjust seasoning and serve ladled into deep plates or soup bowls.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-069 broadcast 11-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.