Stewed Chicken with Dumpling

Ingredients

• Cut the chicken for stewing
• two tablespoons of hot dripping
• quarter of a pound of lean boiled ham
• one large minced onion
• one bay leaf
• two minced bell peppers
• one minced red pepper
• half a teaspoon of rosemary
• half a teaspoon of thyme
• a clove of minced garlic
• one teaspoon of butter
• two beaten eggs
• one teacup of flour
• one teaspoon of baking powder

Method

1. 1

   Brown the chicken pieces in hot dripping.

2. 2

   Add ham, onion, bay leaf, bell peppers, red pepper, rosemary, thyme, and garlic.

3. 3

   Fill with water and simmer for about two hours.

4. 4

   For dumplings, cream butter with eggs, add flour and baking powder, mix to a soft dough, roll into cubes, and drop into the stew 15 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 74. The excerpt below is the record exactly as published.

STEWED CHICKEN WITH DUMPLING A NEW ORLEANS RECEIPT Cut the chicken for stewing, roll each piece in flour and brown in two tablespoons of hot dripping in a deep sauce- pan or casserole. Add quarter of a pound of lean boiled ham which you have cut in small pieces, one large minced onion, one bay leaf, two minced bell peppers, one minced red pep- per, half a teaspoon of rosemary, half a teaspoon of thyme, and a clove of minced garlic. Fill the 'casserole with water and allow all to simmer about two hours, until the water has cooked down to a rich gravy. Make the dumplings by creaming one teaspoon of butter with two beaten eggs. Add one teacup of flour and one teaspoon of baking powder

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