Chicken And Vegetable Stew With Chive Dumplings
2 tsp  sweet hungarian paprika
1/2 tsp  salt
1   whole chicken, cut-up
2 Tbsp  olive oil
3 or 4   shallots, cut-up
3 large  carrots, coin cut
2 large  ribs celery, 1/4" slice
1 Tbsp  flour
2   1412 oz.) cans chicken broth
3/4 cup  milk
1 package  or 1-1/2 cup frozen peas
chive dumplings: 
2 cup  flour
1/4 cup  fresh chives or 2 tbsp. dried chives
2 tsp  baking powder
1/2 tsp  salt
1/4 cup  shortening
1 cup  milk
stew---mix salt and paprika and sprinkle over chicken. in 8 quart dutch 
oven, heat 1 tbsp. oil over med-high heat until hot. add 1/2 the chicken 
and cook 8 minutes or until lightly browned on all sides. remove and 
repeat with remaining chicken. reserve drippings. chop up shallots and 
other raw vegetables. add 1 tbsp. oil to drippings. add carrots and 
celery, cook 10 minutes, or until vegetables are lightly browned; stirring 
often. in a bowl with wire whisk, stir flour and 1 cup of water until 
blended; add to dutch oven with the chicken broth. heat to boiling over 
high heat, stirring until a nice sauce consistency is reached. debone 
chicken and discard bones and skin. leave chicken in nice large chunks if 
you can. add chicken to dutch oven. heat until softly bubbling. simmer 
until chicken is tender, stirring often. 
dumplings---in a small bowl, mix flour, chives, baking powder and salt. 
with 2 knives, cut in shortening until mixture looks crumbly. stir in milk 
until just blended. bring stew to a boil. drop dumplings by scant 1/4 cups 
into stew. should end up with 12 dumplings. cover and reduce heat to 
medium low and simmer 25 minutes or until dumplings are cooked through. 
stir in milk and peas and heat, or add milk and peas with chicken. serve 
in large shallow bowls. 
(ID: 6607) Mirror: Thu, Aug 12, 2004

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