Try this Chicken Stew with Dumplings recipe, or contribute your own.
Suggest a better descriptionBrown the chicken in the butter. Add the next five ingedients, 1/2 teaspoon plain salt and the water. Bring to a boil and simmer covered, 1 hour, or until the chicken is tender. (Add more water if necessary, to keep chicken pieces covered in water.) Thicken with the flour blended with a little cold water. Add monosodium glutamate and more salt, if needed. Drop dumpling batter by teaspoonfuls on chicken pieces. Cover and steam 10 minutes, or until dumplings test clean with a toothpick. Makes 4 servings. To make dumplings: Combine 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon poultry seasoning, and 1 teaspoon salt. Cut in 2 TBS shortening and 2 TBS minced parsley. With a fork, beat 2 eggs and 6 TBS milk. Add to the first mixture and stir until thoroughly blended. (The previous recipe is the one my mom always made. She got it from a Womans Day magazine, dated February 1962...the magazine sold for 10 cents!!!! You can bone the chicken if you want...mom never did. The dumplings are fluffy and they are wonderfully seasoned!!) Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier"
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Serving Size: 1 Serving (588g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 754 | ||
Calories from Fat: 614 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.3g | 91 % | |
Saturated Fat 22.7g | 114 % | |
Monounsaturated Fat 26.8g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 73.9mg | 23 % | |
Sodium 3528mg | 122 % | |
Potassium 242.4mg | 6 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 30.3g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 754
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