Autumn Chicken 'N' Dumplings Recipe

• 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)

1. 1.
2. In large plastic or possibly paper bag, coat chicken with flour in 2 batches, shaking off excess.
3. Place in single layer on wax paper
4. 2.
5. Hot 3 Tbsp.
6. of the oil in 8-qt Dutch oven over medium heat.
7. Add in chicken in batches so pan is not crowded.
8. Cook 15 to 20 min per batch, or possibly till browned on all sides.
9. Remove to large plate.
10. 3.
11. Hot remaining 1 Tbsp.
12. of oil in same pan over medium heat.
13. Add in leeks; cook 5 min, or possibly till lightly browned, stirring to scrape up brown bits.
14. Add in carrots, celery and apple wedges; cook 4 min.
15. Add in browned chicken, broth, juice, dill, salt and pepper.
16. Cover; bring to a boil.
17. Reduce heat and simmer 15 min.
18. 4.
19. While chicken cooks, make dumpling batter (recipe follows).
20. Dinner Plan: Before adding dumplings, remove 1/2 of stew to microwaveproof container; cold, then freeze for later use.
21. With a large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
22. Simmer over medium-low heat, covered, about 16 min, or possibly till dumplings are done.
23. (Approximate microwave time: De- ost 45 min.
24. When defrosted, place in deep, 10-inch skillet.
25. Make another batch of dumplings, and continue cooking as directed above.)

chicken, flour, extra virgin olive oil, leeks, carrots, stalk of celery, apples, chicken broth, apple juice, dill, salt

Taken from cookeatshare.com/recipes/autumn-chicken-n-dumplings-72170 (may not work)