Stewed Chicken and Dumplings

Ingredients

• 1 chicken
• 1 cup flour
• 2 teaspoons baking powder
• milk to make a thick batter
• salt and pepper to taste
• sprig parsley
• 1 small diced onion

Method

1. 1

   Clean and cut up chicken, place in kettle and partly cover with water, add the chopped onion, salt and pepper and cook until tender.

2. 2

   Mix the flour, baking powder, salt and minced parsley and milk to a thick batter and drop from the end of a spoon into the slowly boiling chicken broth, cover tightly and let cook for 20 minutes without raising the lid.

3. 3

   Place the chicken on a platter and surround with the dumplings.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 10. The excerpt below is the record exactly as published.

Stewed Chicken and Dumplings 1 chicken 1 cup flour 2 teaspoons baking powder milk to make a thick batter salt and pepper to taste sprig parsley 1 small diced onion

Cook this with the app: pantry check, scaling, and the assistant.