5 lb Chicken legs & thighs;
. skinned & defatted
1/2 c Flour; all-purpose
4 tb Olive oil
4 lg Leeks; cleaned & cut into
. 1" long slices
6 md Carrots; sliced
4 Stalks of celery; sliced
2 Apples; tart, cut into thick
. wedges
3 c Chicken broth
1 c Apple juice
2 tb Dill; finely chopped
1/2 ts Salt
pn Black pepper
Dill Cornmeal Dumplings
. (recipe follows)
1. In large plastic or paper bag, coat chicken with flour in 2
batches, shaking off excess. Place in single layer on wax paper
2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium
heat. Add chicken in batches so pan is not crowded. Cook 15 to 20
minutes per batch, or until browned on all sides. Remove to large
plate.
3. Warm remaining 1 tablespoon of oil in same pan over medium heat.
Add leeks; cook 5 minutes, or until lightly browned, stirring to
scrape up brown bits. Add carrots, celery and apple wedges; cook 4
minutes. Add browned chicken, broth, juice, dill, salt and pepper.
Cover; bring to a boil. Reduce heat and simmer 15 minutes.
4. While chicken cooks, make dumpling batter (recipe follows).
Dinner Plan: Before adding dumplings, remove 1/2 of stew to
microwaveproof container; cool, then freeze for later use. With a
large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
Simmer over medium-low heat, covered, about 16 minutes, or until
dumplings are done. (Approximate microwave time: De- ost 45 minutes.
When defrosted, place in deep, 10-inch skillet. Make another batch of
dumplings, and continue cooking as directed above.)
