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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Chicken: 3 to 3 1/2 pounds chicken pieces 3 tbsp. butter 3 1/2 cups chicken broth 3 1/2 cups water 1 tsp. salt 1/4 tsp. white pepper 2 large carrots, peeled and thickly sliced 2 stalks celery, chopped 10 small boiling onions 4 ounces small button mushrooms, halved 1/2 cup frozen, thawed green peas
Dumplings: 2 cups all purpose flour 4 tsp. baking powder 1/2 tsp. salt 5 tbsp. cold, diced butter 1 cup milk 2 tbsp. finely shredded Cheddar cheese
Directions
For Chicken: Melt butter in a large pot over medium high heat. Add chicken and brown on all sides. Stir in broth, water, salt and pepper and bring to a boil. Reduce heat to low. Cover and simmer chicken 15 minutes. Add carrots, celery, boiling onions and mushrooms. Cover and simmer 40 minutes until chicken and vegetables are tender. Skim fat from the top of the broth. Stir in peas.
For Dumplings: Sift together flour and baking powder in a medium bowl. Stir in salt. Cut in butter until coarse crumbs form. Stir in milk and Cheddar. Stir until dough forms a ball. Roll dough onto 6 large or 12 small dumplings. Drop the dumplings into the broth. Cover and simmer 15 to 20 minutes until dumplings are firm.
Ladle chicken and dumplings into bowls and serve.
Serves 6.
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