CHICKEN WITH DILL DUMPLINGS
Serves 4

1 Chicken, bones, cut into 8 pieces
½ cup AP flour
2 T Peanut oil
1 T unsalted butter
½ cup celery, ½ inch dice
½ cup onion, ½ inch dice
1 bay leaf
1 teaspoon Thyme leaves, chopped
1 teaspoon  Italian parsley, chopped
2 cups chicken stock
1 cup heavy cream
 
Dumplings:
1 cup AP flour
2 t baking powder
½ t salt
1 T Dill, chopped
½ cup milk

Procedure:

Dry the chicken pieces. Combine flour with salt and pepper. Heat oil and butter over med. Heat until hot but not smoking. Dredge chicken in flour and shake off excess. Brown chicken pieces on all sides until golden brown. Add the celery and onion; cook 2 minutes. Add the bay leaf, thyme, parsley, and chicken stock. Bring to a boil, cover, and reduce heat. Simmer 15 minutes. Stir in cream and continue to simmer 5 min.

Prepare dumplings. Mix ingredients together to form a thick batter. Drop a tablespoon at a time into the simmering stew. Cover tightly and cook chicken and dumplings an additional 20 minutes without removing cover. Remove bay leaf and serve.

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