Subj : BH&G 2657 To : All From : Dave Drum Date : Sun May 09 2021 20:38:24 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chicken & Dumplings Categories: Poultry, Breads, Herbs, Vegetables, Dairy Yield: 4 Servings 3 1/2 lb Chicken; in 8 pieces, - skinned 1 ts Salt; divided 1/2 ts Fresh ground pepper; - divided 1/2 c All-purpose flour 1 ts Poultry seasoning; divided 2 tb Olive oil 2 lg Leeks; trimmed, sliced - (white only) 1 sm Onion; chopped 14 oz Can chicken broth 4 Carrots; sliced 2 lg Celery ribs; diced 1 c Frozen green peas 1 1/2 c All-purpose flour 2 tb Chopped fresh parsley 2 ts Baking powder 1/2 ts Salt 1 c Half & half cream Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Combine the 1/2 cup flour, 1/2 teaspoon poultry seasoning and the chicken in a resealable plastic storage bag; seal bag and shake to coat. Heat oil in a Dutch oven over medium-high heat. Add half the chicken; reduce heat to medium and cook until well browned. Set aside. Repeat with remaining chicken. Discard drippings. Cook leeks and onion 5 minutes, until softened. Add enough water to broth to equal 2-1/2 cups; pour into Dutch oven. Add chicken, carrots, celery, remaining 1/2 teaspoon salt, 1/2 teaspoon poultry seasoning and 1/4 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, 30 minutes, until chicken is tender. Stir in peas. For dumplings, combine the 1-1/2 cups flour, the parsley, baking powder and 1/2 teaspoon salt in a medium bowl. Add half-and-half cream and stir until dough is moistened. Drop 8 heaping tablespoons of dough into Dutch oven. Cover and simmer 12 minutes, until a toothpick inserted in dumpling comes out clean. Makes 4 servings. Ladies Home Journal | March 2015 MM Format by Dave Drum - 17 March 2015 Uncle Dirty Dave's Archives MMMMM .... Spam: "Army ham that didn't pass the physical" --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .