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Stewed Chicken & Potato Dumplings with Hosta
Cut up the chicken, brown it in the oil, remove to kettle, sauté onion, leeks and carrot lightly, remove to kettle, cover all with water or chicken stock, add herbs, and some ground pepper. Let stew over low heat until the meat is tender, about 45 minutes. Serve with Potato Dumplings
Put the prepared potatoes in a large bowl. Beat the eggs until frothy in a smaller bowl. Combine the eggs and potatoes, then add the hosta. Thicken the potato batter with the flour, then add the breadcrumbs. This will be sticky, let it stand about 30 minutes. Then, proceed as for making biscuits, rolling the dough on a floured board to 1/4 inch thick. Cut into shapes and place dumplings on a cookie sheet. Allow to dry for 10 minutes. Bring a large pot of salted water to a hard boil over high heat. Reduce the heat to a gentle simmer and add the dumplings. Cook 8 or 9 minutes. The dumplings will float when they are done. Remove from the water and serve immediately. These can be made in advance and reheated in chicken stock. (The above is ADAPTED from a recipe in the new Kitchen Garden Magazine.) |
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AAA Ornamentals,
8S953 Jericho Road, P.O. Box 277 ~ Big Rock ~ Illinois |
