Saturday Night Specials

Since becoming a blogger I have found that I am experiencing a lot of firsts. Take for instance this recipe comes from an advertisement of a local grocery store HARMON'S your neighborhood grocer. See here in Utah we do not have a Trader Joe's. I don't believe I have ever had Chicken and Dumplings especially not like this recipe. Several times while I was making this recipe I said why am I doing this, but it all worked out in the end. The recipe calls for whole chicken parts. I choose to use boneless skinless breast because that is what I had on hand and less calories. The dumplings were very easy to make and they added texture and flavor.Harmon's Chicken Stew with Butter Biscuit Dumplings


2 tablespoons olive oil
1 ea onion- diced 1/2
2 ea carrots-diced 1/4
2 ribs celery -diced 1/2
1 lb chicken legs
1 lb chicken thighs
1 quart chicken broth
1 ea bay leaf
1/2 teaspoon marjoram
salt and freshly ground black pepper - to taste

Dumplings
1 c unbleached flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup +1 tablespoon milk

In a stock pot, heat l tablespoon of the oil and lightly saute vegetables. Remove to a paper towel and add the rest of the olive oil. Brown the chicken pieces in 2 batches and remove the chicken. Add broth and scrape up any of the browned bits from the chicken. Add the chicken, vegetables, and herbs, bring to a boil. Cover and reduce to a simmer for 45 minutes or until the chicken is tender. Remove the chicken and defat the broth. Drop in the dumplings and simmer 8 minutes. Divide the chicken and dumplings between 6 bowls and ladle the vegetables and broth over the top.

Dumplings
In a mixing bowl, combine the dry ingredients. Cut in the butter with a pastry cutter until crumbly, add the milk and stir with a fork until lightly moistened. Turn dough onto a floured board and pat the dough to 1/2 thick. Cut into 1" squares and cook as directed.

Start to Finish Time 1 hr 30 minutes