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A touch of parsley to spice up those dumplings

Submitted by SHNS on Tue, 03/16/2010 - 14:49

Dianne Brand of St. Petersburg, Fla., writes:

"I would like a dumpling recipe as in chicken and dumplings. I know how to prepare the chicken but have lost the dumpling recipe. Thank you."

Although Brand only requested a recipe for dumplings, Palm Harbor, Fla., resident Angela Foushee shares a delicious recipe for chicken fricassee with parsley dumplings.

This recipe is full of flavor. The parsley dumplings are a nice change from plain dumplings. The hardest part is not lifting the cover to check on the dumplings. Be careful not to overcook the chicken at the beginning. I cooked it for the least amount of time in the beginning and simmered for 40 minutes. The chicken was moist and juicy.

CHICKEN FRICASSEE WITH PARSLEY DUMPLINGS

FOR THE CHICKEN:

1/4 cup butter

3 to 3-1/2 pounds cut-up broiler-fryer chicken

3 cups water

2 medium carrots, sliced

1 medium onion, chopped

1 teaspoon salt

1/2 teaspoon dried thyme leaves

3 tablespoons all-purpose flour

1/2 cup milk

1/8 teaspoon pepper

FOR THE PARSLEY DUMPLINGS:

1-1/4 cups flour

2 tablespoons chopped fresh parsley

2 tablespoons baking powder

1/2 teaspoon salt

3 tablespoons butter

2/3 cup milk

To make the chicken, melt butter in Dutch oven over medium-high heat. Cook chicken pieces in butter 15 to 20 minutes or until brown on all sides. Drain butter.

Add water, carrots, onion, salt and thyme to the chicken in the Dutch oven. Heat to boiling; reduce heat. Cover and simmer 40 to 50 minutes or until chicken is no longer pink in the center.

While chicken is cooking, prepare parsley dumplings. Mix flour, parsley, baking powder and salt in a medium bowl. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in milk. Set aside.

Once chicken is cooked through, remove it from the Dutch oven and set aside to keep warm. In a small bowl, mix flour, milk and pepper until smooth; pour into Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Return chicken to Dutch oven.

Drop dumpling dough by rounded tablespoonfuls onto hot chicken (do not drop directly into liquid). Cover tightly and cook 10 to 14 minutes or until dumplings are fluffy and dry on top.

-- Angela Foushee, Palm Harbor, Fla.

(Distributed by Scripps Howard News Service www.scrippsnews.com)

Must credit St. Petersburg Times