How to make it

  • Dredge chicken parts in the seasoned flour, shaking off excess. In a large heavy casserole pan, heat the butter and oil over a moderately high heat. Brown the chicken in batches, about 5 minutes on each side. Remove chicken and set aside. Using the same pan, add the leeks and cook over medium heat for 3 minutes. Add the carrots, celery, artichoke hearts, potatoes, bay leaf, thyme, tarragon, salt and pepper. Cook for another 3 minutes. Pour in the broth and cider. Return browned chicken parts to the pan. Bring liquids to a boil. Cover and reduce heat. Simmer for 10 to 15 minutes. Make the dumplings while chicken and vegetables are cooking. Sift together the Rice Flour Blend, sorghum flour, cornmeal, baking powder and salt. With a fork, stir in the milk and egg to form a soft dough (a little wetter than biscuit dough). Scoop out 12 dumplings and place them in the chicken mixture. Simmer covered for 12 minutes. Dumplings are done when a wooden pick inserted in center comes out clean. Discard bay leaf before serving.

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    " It was excellent "
    maywest ate it and said...
    thanks i love chicken and dumplings and am alergic to practicaly every thing and this sounds right up my ally this has been a dish i either suffer to eat or one i live with out now i can enjoy it again thanks.
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