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Catholic Recipe: Chicken Stew with Dumplings

    INGREDIENTS

  • 1/3 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 stewing chicken (4 to 5 pounds), cut up
  • 1/4 cup butter or margarine
  • 1/4 cup chopped onion
  • 3 cups water
  • 1/2 teaspoon Ac'cent*
  • 3 medium carrots, scraped and cut in 1-inch pieces
  • 8 small onions, peeled
  • 1 cup cooked or frozen peas
  • Dumplings (see menu instructions)
  • Details

  • Serves: 6-8
  • Prep Time: 4 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

This rich stew topped with dumplings is a definite comfort food.

DIRECTIONS

Combine flour, salt, and pepper. Sprinkle over chicken, coating well. Heat butter or margarine in large heavy saucepan or Dutch oven. Add onion, sauté until tender — about 5 minutes. Remove onion; reserve. Add chicken; brown slowly on all sides. Return onion to pan. Add water and Ac'cent*; simmer, covered, 2-1/2 hours or until chicken is almost tender. Add carrots, onions, and peas; simmer 15 minutes longer. Drop dumpling dough on stew by rounded tablespoonfuls, being sure each spoonful rests on piece of chicken. Cook, uncovered, 10 minutes. Cover; cook 10 minutes longer. Makes 6 to 8 servings.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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