Wednesday, June 15, 2011

Vintage Recipe-Stewed Chicken with Raisin Dumplings

I bought a dutch oven a while back. In my vintage cookbooks, I see a lot of recipes calling for a dutch oven. After I got it, I didn't run across one recipe that called for a dutch oven! So I took out my 1968 Casserole Cookbook and searched for one. At last, I found this recipe that I could put together quickly, and let cook while I went about other things. Now I'm in love. I like that I don't have to do as much planning ahead as I do with the crock pot.

Ingredients
1 5-6 pound stewing chicken (I used 3 large breasts. I'm don't really eat any other part of the chicken, just the breast)
2 sprigs parsley (I use a couple teaspoons dry instead)
4 stalks celery, sliced
1 carrot, sliced
1 small onion, cut up
2 tea salt
1/4 tea pepper

For the Dumplings
1 cup flour
3 tea baking powder
1 tea salt
1 tb shortening
1/2 cup raisins
1 cup bread crumbs
1 beaten egg
3/4 cup milk
2 tea grated onion

place chicken in dutch oven with enough water to cover. add remaining ingredients (not the dumpling ingredients!) Cover. Bring to boil and cook over low heat 2 1/2 hours or until tender. For dumplings, combine flour, baking powder, and salt. Cut in shortening. Add raisins and bread crumbs. Combine the egg, milk and onion. Add to raisin mixture and mix to moisten. Drop from a tablespoon atop the stew. Cover tightly, simmer 20 minutes. Remove chicken dumplings, thicken broth if needed.


At first I was a little weary of the raisins, but these dumplings were delicious! I use italian breadcrumbs, which are seasoned, to give an extra flavor boost. Overall I am really happy with the flavors, and ease, of this dish. Happy cooking! XO

2 comments:

  1. I love that you have recipes and fun cooking on your blog : )

    ReplyDelete

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