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Ingredientes
- 5 lb Chicken legs & thighs, . skinned & defatted
- 1/2 c. Flour, all-purpose
- 4 Tbsp. Extra virgin olive oil
- 4 lrg Leeks, cleaned & cut into . 1" long slices
- 6 med Carrots, sliced
- 4 stalk of celery, sliced
- 2 x Apples, tart, cut into thick . wedges
- 3 c. Chicken broth
- 1 c. Apple juice
- 2 Tbsp. Dill, finely minced
- 1/2 tsp Salt pn Black pepper Dill Cornmeal Dumplings . (recipe follows)
Direcciones
- 1. In large plastic or possibly paper bag, coat chicken with flour in 2 batches, shaking off excess. Place in single layer on wax paper
- 2. Hot 3 Tbsp. of the oil in 8-qt Dutch oven over medium heat.
- Add in chicken in batches so pan is not crowded. Cook 15 to 20 min per batch, or possibly till browned on all sides. Remove to large plate.
- 3. Hot remaining 1 Tbsp. of oil in same pan over medium heat. Add in leeks; cook 5 min, or possibly till lightly browned, stirring to scrape up brown bits. Add in carrots, celery and apple wedges; cook 4 min. Add in browned chicken, broth, juice, dill, salt and pepper. Cover; bring to a boil. Reduce heat and simmer 15 min.
- 4. While chicken cooks, make dumpling batter (recipe follows).
- Dinner Plan: Before adding dumplings, remove 1/2 of stew to microwaveproof container; cold, then freeze for later use. With a large spoon, drop dumpling batter in 8 spoonfuls over remaining stew. Simmer over medium-low heat, covered, about 16 min, or possibly till dumplings are done. (Approximate microwave time: De- ost 45 min. When defrosted, place in deep, 10-inch skillet. Make another batch of dumplings, and continue cooking as directed above.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 8 servings | |
| Calories 537 | |
| Calories from Fat 289 | 54% |
| Total Fat 32.24g | 40% |
| Saturated Fat 8.07g | 32% |
| Trans Fat 0.23g | |
| Cholesterol 172mg | 57% |
| Sodium 494mg | 21% |
| Potassium 744mg | 21% |
| Total Carbs 20.1g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 9.57g | 6% |
| Protein 39.92g | 64% |
