Dutchman's Stewed Chicken and Dumplings
Filled with tender chunks of chicken and tasty mushrooms, this true Dutchman’s dish is one of my favorite meals. Its heavenly aroma fills the house with warmth on a cold winter’s night.
1 chicken, whole or 4 pounds, cut-up
1 small (10-1/2 oz.) can cream of chicken or chicken noodle soup
1 small onion, chopped
1/2 cup celery, chopped
1 medium carrot, thinly sliced
6 ounces button mushrooms, drained
1 bay leaf
1 small garlic clove, minced
2 tablespoons parsley, chopped
1 teaspoon poultry seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 cup milk
1/8 cup parsley flakes
In a 4 quart cooking pot, add 10 cups of water and chicken; simmer gently, partially covered for 45 minutes or until tender. Remove chicken from pot and let cool. Strain the chicken stock and allow to cool; spoon off the fat from the surface. Add onions, celery, carrots, garlic, mushrooms, chopped parsley, bay leaf, seasonings, salt and pepper. Cook on medium heat until vegetables are tender. Remove chicken skin; cut meat into large chunks and return chicken to pot; add canned soup; mixture should be hot before adding dumplings.
Mix flour and baking powder. Add milk; mix until batter is thick. Drop batter by teaspoon into pot. Sprinkle with parsley flakes. Cover lightly and cook 20 minutes without raising the lid. Remove lid and cook another 20 minutes or until dumplings are fluffy.
Yield: 6 servings.