Stewed Chicken With Light Dumplings

Oxmoor House
6 to 8 servings


+ Add To Shopping List
1 (5 1/2- to 6-pound) baking hen, cut up
3 to 4 fresh celery leaves
1 medium onion, chopped
1 bay leaf
Pinch of ground thyme
1 tablespoon salt
1/4 teaspoon pepper
1/4 cup plus 1 tablespoon all-purpose flour
2 tablespoons butter or margarine, melted
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of baking soda
1 tablespoon butter or margarine, melted
1/2 cup milk


Combine first 7 ingredients in a Dutch oven, and cover with water; bring to a boil. Cover; reduce heat, and simmer 4 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut into bite size pieces. Set aside. Strain broth, and set aside.

Combine 1/4 cup plus 1 tablespoon flour and 2 tablespoons melted butter; stir well to make a paste. Gradually add paste to broth, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken.

Combine 1 cup flour, baking powder, baking soda, 1 tablespoon butter, and milk; stir well. Drop batter by tablespoonfuls into boiling broth mixture, allowing room for dumplings to expand during cooking process. Cover immediately; reduce heat, and simmer 20 minutes or until a wooden pick inserted in center of each dumpling comes out clean. Repeat procedure with remaining batter, if necessary. Serve immediately.

Created date

February 2010