Crafts and Life

Ingredients
2 tbs unsalted butter
1 4lb chicken cut into serving pieces
1 small yellow onion, chopped
0.25 cup unbleached all-purpose flour
0.75 lb celeriac, peeled and cubed
2 parsley roots, peeled and cubed
1 lb carrots, sliced
10 small white onions, peeled
10 black peppercorns
1 bay leaf
1.5 quarts boiling water
2 cups shelled peas, fresh or frozen
salt and freshly ground black pepper to taste
2 tbs fresh lemon juice
1 recipe Dumplings with 2 tbs caraway added to the dough mixture
Method
In a large casserole or stew pot melt the butter over a medium-high heat. Once it has stopped sizzling, brown the chicken and chopped onion until it is golden, turning occasionally, about 12 minutes.
Sprinkle the flour over the chicken pieces and turn them to absorb the flour. Add the celeriac, parsley roots. carrots, whole white onions, peppercorns and bay leaf. Cover with the boiling water and bring to just below a boil. Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours. At not time should the broth ever boil, otherwise the chicken will be tough. Add the peas and cook for 10 more minutes. Season with salt and pepper and add the lemon juice.
While the stew is simmering, prepare the dumplings. Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy. Cover and cook for 20 minutes without looking. Serve immediately.
Makes 6 servings – taken from Real Stew by Clifford A Wright

Labels: Chicken, one-pot, stew