5 lb chicken legs & thighs
1 . skinned & defatted
1/2 cup flour, all-purpose
4 tbsp olive oil
4 large leeks, cleaned & cut into
1 . 1 long slices
6 medium carrots, sliced
4 stalks of celery, sliced
2 apples, tart, cut into thick
1 . wedges
3 cup chicken broth
1 cup apple juice
2 tbsp dill, finely chopped
1/2 tsp salt
1 pinch black pepper
1 dill cornmeal dumplings
1 . (recipe follows)
Directions
1. In large plastic or paper bag, coat chicken with flour in 2
batches, shaking off excess. Place in single layer on wax paper
2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium
heat. Add chicken in batches so pan is not crowded. Cook 15 to 20
minutes per batch, or until browned on all sides. Remove to large
plate.
3. Warm remaining 1 tablespoon of oil in same pan over medium heat.
Add leeks; cook 5 minutes, or until lightly browned, stirring to
scrape up brown bits. Add carrots, celery and apple wedges; cook 4
minutes. Add browned chicken, broth, juice, dill, salt and pepper.
Cover; bring to a boil. Reduce heat and simmer 15 minutes.
4. While chicken cooks, make dumpling batter (recipe follows).
Dinner Plan: Before adding dumplings, remove 1/2 of stew to
microwaveproof container; cool, then freeze for later use. With a
large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
Simmer over medium-low heat, covered, about 16 minutes, or until
dumplings are done. (Approximate microwave time: De- ost 45 minutes.
When defrosted, place in deep, 10-inch skillet. Make another batch of
dumplings, and continue cooking as directed above.)
Servings: 8 servings
Autumn Chicken 'n' Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Dutch Oven; Poultry
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these ancient cook books were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius created a collection of documents describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and afters, something we still use today. He also tells us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including some familiar names for example thyme, mint and parsley. Continuing our culinary historical journey, there were a couple of interesting books published in the 14th Century - one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is familiar to us all today, but instead accounts of the types of food served to the rich people of that time. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including coriander, basil and rosemary. The introduction of these new tastes created an increase in manuscripts on cookery, most of which are now in private cookery archives. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Autumn Chicken 'n' Dumplings recipe.
