Cooking with Sarah

Cooking with Sarah is a weekly column featuring recipes submitted by readers. This week’s recipe for chicken and dumplings was found on familyfun.com.

Ingredients

2 tablespoons vegetable oil

3-4 pounds chicken pieces

1 small onion, chopped

2 stocks of celery, thinly sliced

3 cups water plus 1/2 cup water

1 bay leaf

3 chicken bouillon cubes

1 teaspoon salt

Black pepper, to taste

5 medium-size carrots, peeled and thinly sliced

1/3 cup all-purpose flour

Dumpling ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon chopped fresh parsley

2/3 cup milk

1 large egg

1 tablespoon vegetable oil

For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown on each side for 2 minutes. Stir in the onion and celery. Sauté briefly.

Add 3 cups of water, bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.

Remove chicken, add carrots to the pot, cover and simmer for 10 minutes or until carrots are tender. Meanwhile, remove the chicken meat from the bones.

Whisk together flour and remaining 1/2 cup water in a medium bowl until smooth.

Add mixture and chicken meat to the simmering saucepan. Cover and continue to simmer.

To prepare dumplings, combine flour, baking powder, salt and fresh parsley in a large bowl. Make a well in the dry mixture and add the milk, egg and oil. Stir briskly to make a batter.

For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.

To submit a recipe, e-mail it to sthomas@cdapress.com or stop by The Herald office.

Until next week, happy cooking!