• ¹/₄ cup butter or margarine
• 2  broiler-fryer chickens, cut in serving-size pieces
• ¹/₂ cup chopped onion
• ¹/₄ cup chopped celery
• 2  tablespoons chopped celery leaves
• 1  clove garlic, minced
• ¹/₄ cup enriched all-purpose flour
• 4  cups chicken broth
• 1  teaspoon sugar
• 2  teaspoons salt
• ¹/₄ teaspoon ground black pepper
• 1  teaspoon basil leaves
• 2  bay leaves
• ¹/₄ cup chopped parsley
• Basil Dumplings
• 2  packages (10 ounces each) frozen green peas

1. Heat butter in a large skillet. Add chicken pieces and brown on all sides. Remove chicken from skillet.
2. Add onion, celery, celery leaves, and garlic to fat in skillet. Cook until vegetables are tender. Sprinkle with flour and mix well. Add chicken broth, sugar, salt, pepper, basil, bay leaves, and parsley; bring to boiling, stirring constantly. Return chicken to skillet and spoon sauce over it; cover.
3. Cook in a 350 ํF oven 40 minutes.
4. Shortly before cooking time is completed, prepare Basil Dumplings.
5. Remove skillet from oven and turn control to 425 ํF. Stir peas into skillet mixture and bring to boiling. Drop dumpling dough onto stew.
6. Return to oven and cook, uncovered, 10 minutes; cover and cook 10 minutes, or until chicken is tender and dumplings are done.

Basil Dumplings:

• Combine 2 cups all-purpose biscuit mix and 1 teaspoon basil leaves in a bowl.
• Add ²/₃ cup milk and stir with a fork until a dough is formed.
• Proceed as directed in recipe.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.