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Preparation Time : 30
Cook Time : 30
Total Time : 60
4ounces cake flour
1teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup milk
1⁄2 tablespoon parsley, chopped
3ounces onions , diced
5ounces all-purpose flour
3cups chicken stock, hot
2cups milk, hot
1cup cream, hot
2ounces carrots , diced
1ounce red bell pepper, diced
1ounce celery, diced
2lbs chicken meat, cooked boneless chunks
FOR THE DUMPLINGS:.
Combine and sift flour, baking powder and salt.
Add milk and mix lightly.
Do not overmix.
Consistency should be slightly softer than biscuit dough.
FOR THE STEW:.
Saute onions in melted butter until soft.
Stir and cook slowly for 10 minutes.
do not brown.
Add hot stock.
stir until thickened and smooth.
Add hot milk and cream and blend well.
Saute peppers, carrots and celery until soft add to stew.
Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
Cover and bake 20 minutes at 350°F or until dumplings are cooked.
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