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 Filled with tender chunks of
chicken and tasty mushrooms, this true Dutchman’s dish is one of my
favorite meals. Its heavenly aroma fills the house with warmth on a
cold winter’s night.
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| 1 |
broiler-fryer
chicken, whole or 4 pounds, cut-up |
| 1 |
small (10-1/2 oz.)
can cream of chicken or chicken noodle soup |
| 1 |
small onion,
chopped |
| 1/2 |
cup celery,
chopped |
| 1 |
medium carrot,
thinly sliced |
| 6 |
ounces button
mushrooms, drained |
| 1 |
bay leaf |
| 1 |
small garlic
clove, minced |
| 2 |
tablespoons
parsley, chopped |
| 1 |
teaspoon poultry
seasoning |
| 1 |
teaspoon paprika |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon ground pepper |
|
1 |
quart of oysters, freshly packed |
|
1/8 |
cup of onions, chopped |
|
1/8 |
cup of carrot, thinly shaved |
|
1 |
small potato, peeled and cubed |
|
1/4 |
cup of mushrooms, sliced |
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4 |
tablespoons of butter |
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2 |
cups of whole milk |
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Dumplings: |
| 4 |
tablespoons
all-purpose flour |
| 2 |
teaspoons baking
powder |
| 1/2 |
cup milk
|
| 1/8 |
cup parsley flakes |
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In a 4 quart cooking
pot, add 10 cups of water and chicken; simmer gently, partially
covered for 45 minutes or until tender. Remove chicken from
pot and let cool. Strain the chicken stock and allow to cool;
spoon off the fat from the surface. Add
onions, celery, carrots, garlic, mushrooms, chopped parsley, bay
leaf, seasonings, salt and pepper. Cook on medium heat until
vegetables are tender. Remove chicken skin; cut meat into
large chunks and return chicken to pot; add canned
soup; mixture should be hot before adding dumplings.
Dumplings:
Mix flour and
baking powder. Add milk; mix until batter is thick. Drop
batter by teaspoon into pot. Sprinkle with parsley flakes.
Cover lightly and cook 20 minutes without raising the lid.
Remove lid and cook another 20 minutes or until dumplings are
fluffy.
Yield: 6 servings.
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