Chicken with Dumplings

Title: Chicken with Dumplings
Categories: Chicken Stew
Yield: 8 servings

6 tb Cold unsalted butter,
1/2 ts Ground black pepper
1/4 ts Ground allspice
1 tb Vegetable oil
2 c + 1 Tbl all-purpose flour
2 sm Chickens (2 1/2 lb each) cut -into eighths
2 1/2 ts Baking powder 
1 ts Sugar
1 lg Onion, finely chopped
1/4 ts Salt
1 c Dry white wine
2/3 To 3/4 cup milk
1 1/4 c Chicken broth
1/4 c Heavy cream
2 Stalks celery with leaves
Chopped parsley

Heat 4 tablespoons of the butter with the oil in a large, heavy saucepan or Dutch oven over moderate heat. Add the chicken, a few pieces at a time, and saute until well browned on all sides, about 15 minutes. Transfer the chicken to a bowl as you cook the remaining pieces. Add the onion to the saucepan cook for 1 minute. Stir in the wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth, celery, pepper and allspice to the pan, stirring to combine. Return the chicken to pot. Bring to boiling. Lower heat and simmer, covered, until the chicken is tender, about 30 minutes.

Combine 2 cups of flour with the baking powder, sugar and salt in a medium-size bowl. With a pastry blender or two k nives, cut in the remaining 2 tablespoons of butter until the mixture resembles coarse meal. Stir in just enough milk to make a soft dough do not overmix. Roll the dough out on a lightly floured surface to 1/2-inch thickness. cut into rounds with a 2-inch biscuit cutter.

Transfer the chicken to a large, shallow, ovenproof serving dish. Cover loosely with foil. Keep warm in a slow oven.

Strain the cooking juices and return to the pot. Skim the fat and discard the solids. Combine 1 tablespoon flour with 2 tablespoons of the cream until smooth. Add the remaining 2 tablespoons cream and whisk into the pot. Heat to the simmer. Place the dumplings on top. Cook, covered, over medium-low heat until the dumplings are firm, about 18 minutes.

To serve: Remove the dumplings with a slotted spuun place over chicken. Spoon sauce on top. Sprinkle with parsley.

NOTE: This dish can become a one-pot meal by making these changes: Do not strain the cooking liquid. Instead, push the chicken to one side. Skim the fat. Whisk in the flour and cream mixture. Place the dumplings on top of the chicken. Cover and simmer for 12 to 15 minutes until the dumplings are cooked through.

Makes 8 servings.

Nutrient Value per serving: 650 Calories 41 g Protein 28 g Carbohydrate 41 g Fat 513 mg Sodium 173 mg Cholesterol Exchanges: 2 starch/bread, 5 lean meat, 5 fat