Ingredients:Chicken 2-2 1/2 pounds meaty chickenpieces (breasts, thighs, and drumsticks) 1 tablespoon cooking oil 1/2 cup chopped onion 6 cups firmly packed shredded cabbage One 14 1/2-ounce can diced Tomatoes 3/4 cup chopped green sweet Pepper 1-2 tablespoons packed Brown sugar 1 teaspoon caraway seed 1/4 teaspoon Salt 1/8 teaspoon pepper 1 cup dry white wine, or apple juice or apple cider 1 cup chicken broth Dumplings 1/3 cup all-purpose Flour 1/3 cup Cornmeal 1 teaspoon Baking powder 1/4 teaspoon salt 6 tablespoons Milk 2 tablespoons cooking oil 2 pieces Bacon, crisp-cooked and crumbled 1 tablespoon snipped fresh parsley
Directions:1.For chicken, skin chicken pieces, if desired. Rinse chicken; pat dry. In a 4 1/2-quart Dutch oven brown chicken in hot oil on all sides over medium heat. Remove from pan. Add onion to pan and cook for 2-3 minutes, or till crisp-tender. Add cabbage, undrained Tomatoes, green Pepper, Brown sugar, caraway seed, 1/4 teaspoon Salt, and pepper. Stir in wine, apple juice, or apple cider. Bring mixture to boiling; return chicken pieces to pan. Reduce heat; cover and simmer for 30 minutes. Stir in chicken broth; return mixture to boiling. 2.Meanwhile, for dumplings, in a medium mixing bowl stir together the Flour, Cornmeal, Baking powder, and salt. In another bowl combine Milk and 2 tablespoons cooking oil; add to dry ingredients and stir with a fork till combined. Stir in Bacon and parsley. Drop Flour mixture from a tablespoon to make 6 mounds atop the hot, bubbling stew. Cover and simmer for 10-12 minutes, or till a toothpick inserted in the center of a dumpling comes out clean. Do not lift cover during cooking. If desired, garnish with additional snipped parsley. |