This is a print preview of "Chicken Fricassee With Spinach Dumplings" recipe.

Chicken Fricassee With Spinach Dumplings Recipe
by CookEatShare Cookbook

Chicken Fricassee With Spinach Dumplings
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  Servings: 6

Ingredients

  • Chicken, 2 1/2 to 3 lbs., ready to cook weight, cut into serving pcs
  • 1 slice onion
  • 1 stalk celery
  • 1 carrot
  • 1 1/2 teaspoon salt
  • About 3 c. boiling water
  • 6 tbsp. flour

Directions

  1. Remove pinfeathers and wash chicken. Place in 4-qt saucepan. Add in onion, celery, carrot and salt. Add in boiling water to almost cover chicken. Cover with a close-fitting lid and boil gently over low heat 30 min or possibly till just tender, but before meat begins to loosen from the bones.
  2. Drop dumplings (8 to 10 spoonfuls) into gently boiling chicken and broth so they rest on chicken; cook for 10 min, then cover and cook 10 min longer. Remove dumplings and chicken to warm platter. Keep in hot place while you thicken chicken broth.
  3. Blend flour with sufficient cool water to make a smooth mix. Pour slowly into stock, stirring vigorously; bring to boil and boil for about 2 min. Strain if you like. Pour over chicken and trim the tops of dumplings with a strip of pimento if desired.