- 1 stewing hen, about 4 pounds, cut up
- all-purpose flour, seasoned with salt, pepper, and paprika
- 2 tablespoons olive oil
- 1 cups sliced celery
- 1 cup chopped onion
- 1 teaspoon leaf thyme, crumbled
- 2 teaspoons dried parsley flakes
- boiling water
- 1 teaspoon salt
- Cornmeal Dumplings, below
Wash chicken; pat dry. Roll in seasoned flour. Heat oil in a heavy skillet; brown chicken on all sides. Add celery, onion, thyme, parsley, and 4 cups boiling water; cover and cook over low heat for 3 1/2 hours, or until chicken is tender. Add enough boiling water to cover chicken then add salt.
Drop dumpling batter (directions below) by teaspoonfuls onto gently simmering stew. Cover and cook for 20 minutes (do not remove cover during first 10 minutes).
- 1/4 cup cornmeal
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup milk
For dumplings: Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or fingertips until mixture resembles coarse meal. Add milk and stir.
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