CHICKEN AND DUMPLINGS

SERVES 4

If you have looked at the Chicken Potpie recipe, you know the confusion about the regional titles of this type of dish. My favorite will always be the potpie because I am partial to a firmer dough. But the PA Dutch also love their dumplings, and this is how they make Chicken and Dumplings. You will note that I use one half of a chicken. I often buy them whole, about 3-1/2 to 4 pounds each, and then halve and freeze them for later use because a whole chicken is too much meat. If you prefer, use a small whole chicken.

INGREDIENTS

1 tablespoon olive or cooking oil

One half of a whole chicken

2 quarts water, or to cover

1 celery rib

1 medium onion

1 medium carrot

1 bay leaf

Salt and pepper to taste

1 medium onion, chopped

1 celery rib, chopped

1 medium carrot, chopped

2 medium potatoes, chopped

2 tablespoons flour blended with 3 tablespoons cold water (optional, for thickening)

Dumplings

2 cups sifted flour
1/2 teaspoon salt
4 teaspoons baking powder
2 teaspoons dried parsley, crushed with hands
Pepper to taste
3 tablespoons butter
1 large egg, beaten
1/2-2/3 cup milk

Heat a 4 or 5 quart stockpot over medium-high heat. Add the oil. Season the chicken with salt and pepper; add to the pot and brown, about 3 minutes per side. Pour in the water; add the whole celery rib, carrot, onion, bay leaf, salt and pepper. Bring to a boil, then reduce to medium-low; cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. When cool enough to handle, remove chicken from bones, discard skin, and pull apart or cut into bite-size pieces. Strain the broth and skim off most of fat. Taste for seasoning.

Bring the broth to a boil in the same pot. Add the sliced onions, celery and potatoes. Reduce heat and simmer, covered, until tender, about 25 minutes. Add the reserved chicken. If desired, add flour and water paste to thicken broth slightly but not too much as the dough will also thicken it.

For dumplings, sift together sifted flour, salt and baking powder. Add the parsley and pepper. (I just whisk them together in the bowl.) Cut in butter with two knives or pastry cutter. Stir in egg. Gradually add enough milk to make a moist but fairly stiff dough. Drop dough by tablespoons into gently simmering chicken mixture. Cover tightly and simmer for 12-15 minutes, or until dumplings are done. Serve immediately.

Note: The amount of chicken, broth and vegetables can be increased to serve 6 or 8 without adding more dumplings.

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