CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS

Makes 6 servings

Chicken:
4 bone-in chicken breasts
1 small onion, sliced
2 or 3 small carrots, sliced
3 or 4 celery ribs with leaves, chopped
1 teaspoon salt
4 tablespoons butter
6 tablespoons flour
1/8 teaspoon paprika
1/2 cup light cream or milk
Ground pepper to taste
Dumplings:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon shortening
3/4 cup milk

To make chicken: Combine chicken, onion, carrots, celery and salt in a pot
with enough water to cover. Bring to a boil. Reduce heat and simmer until
chicken is cooked through, about 1 1/2 to 2 hours.

Remove chicken from broth. Strain broth, reserving 4 1/2 to 5 cups (if
needed, add canned broth or reconstituted bouillon to make up the
difference).

When cool enough to handle, remove the chicken from skin and bones; discard
skin and bones. Dice the meat. Melt the butter in a cup. Add flour and
paprika.

Transfer reserved broth to a pot. Bring to a simmer. Gradually stir in flour
paste, stirring well to combine. Cook 2 minutes or until thickened. Add
chicken, cream and pepper.

To make dumpling: Sift dry ingredients together. Blend in shortening with a
pastry blender or fork. Add milk. Mix well (dough will be very thick).

Dip teaspoon into cold water. Scoop dumplings and place atop gently bubbling
chicken mixture. Cover and cook 15 minutes without lifting the lid.