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chicken butter vegetable oil salt bay leaves thyme berries potatoes carrots flour baking powder baking soda nutmeg eggs butter buttermilk blueberries green peas parsnips
Viewed: 44 - Published at: 2 years agoIngredients
- 3 1/2 pound chicken cut in pieces
- 1 tablespoon butter, unsalted
- 1 tablespoon vegetable oil mild
- 1 x salt and black pepper freshly ground
- 2 each bay leaves
- 4 each thyme sprigs fresh
- 4 each allspice berries
- 1 medium rutabaga (swede) peeled, cut in 1/2 inch cubes
- 1 large potatoes peeled, cut in 2 inch cubes
- 4 small carrots peeled, cut in 1/2 inch cubes
- 2 cups flour, all-purpose
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg freshly grated
- 1 each eggs beaten
- 3 tablespoons butter unsalted, melted
- 23 cup buttermilk
- 1/2 cup blueberries wild, fresh or frozen
- 2 cups green peas fresh or frozen
- 3 small parsnips cut in 1/2 inch cubes
Method
- Rinse chicken well and pat it thoroughly dry.
- Heat the butter and oil in a large (at least 8 quart ) heavy stockpot or Dutch oven over medium-high heat.
- When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when you turn the pieces.
- Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch.
- Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan.
- Add enough water to just cover the chicken.
- Then add the herbs and rutabaga.
- Cover, and leaving the heat at medium-high, bring to a boil.
- Cook until rutabaga is nearly soft through but still somewhat crisp, about 10 minutes.
- Add the potato and the carrots, cover, and cook until carrots are nearly tender, about 15 minutes.
- While the stew is cooking, make the dumpling dough.
- To do this, sift the flour, baking powder, 1 teaspoon salt, baking soda and nutmeg together into a medium-size bowl.
- Make a well in the middle and add the egg, melted butter and buttermilk; mix them together in the well with a small whisk, a fork or your fingers.
- Working quickly, incorporate the dry ingredients to make a fairly stiff dough.
- Fold in the blueberries or raisins.
- Adjust the seasoning of the stew and make sure it is boiling merrily; then stir in the peas and parsnips.
- Next, one heaping tablespoon at a time, drop the dumpling dough on top of the stew so the dumplings are not touching.
- Cover, and cook just until the dumplings are puffed and cooked through, no longer than 15 minutes.
- Check them occasionally to be sure they don't overcook and become dry.
- To serve, cut through the dumplings with a serving spoon, and ladle the chicken and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves).
- Place the dumplings on top; serve immediately.
