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 trace the history of transcribed cooking instructions way back into the far past, at least as far as ancient Egypt, and quite possibly further than that. However, in the main part, these old recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move on, we find a couple of recipe books which date from the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that appears on menues today, but rather recipes for the types of food prepared for the nobility of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices led to an explosion in cookery books, some of which still exist in private libraries. During the next few centuries, the powerful and rich competed to serve up the most exotic meals, and as a result chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cookbooks are highly popular mostly due to increased literacy, leisure time and having more disposable income. The revolution that is television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Autumn Chicken 'n' Dumplings recipe.
