Chicken and Dumplings Part II

As promised, here is the Chicken half of the Chicken and Dumplings recipe.  See my earlier post on how to make dumplings.

Ingredients: 1 whole chicken cut up, 1/4 c plus 2 T vegetable oil, 1/4 c flour, 1 T sage, 1 chopped onion, 1 stalk chopped celery, 1 T parsley, 1 t marjoram (or preferred spice), 1 t pepper, 1/2 t salt, 2 quarts chicken broth (or water)

Dust the chicken with sage (or poultry seasoning, or whatever you prefer).

Brown the chicken over a medium-high heat in 2 T of oil.

Remove from the pan and drain on paper towels.

Pour the 1/4  c oil into a pot over a medium heat. Add 1/4 c flour and make a blond roux – takes about 5 minutes. Then add the onion, celery, parsley, and marjoram. Sauté until the vegetables are soft – about 5 minutes.

Add the broth, salt, and pepper. Stir until the broth and roux are blended – a couple of minutes.

Reduce the heat to medium-low, and add the chicken. Cover the pot and simmer for 45 minutes.

While the chicken is simmering, make the dumplings. After 45 minutes, add the dumplings by tablespoonfuls to the chicken stew.

Cover and simmer for 10 minutes.

After ten minutes, turn the dumplings and simmer for another 5 minutes.

Now you have a feast fit for a Southern King – or any king, or any queen, or just anybody, really.