Poppy's "From Scratch" Chicken Stew and Dumplings (Serves 6 - 8)
1 whole chicken, cut into pieces
Flour for dredging
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 chopped onion
1 chopped bellpepper
3 stalks celery, chopped
1 bottle of beer and 1 cups chicken stock or water
3 cloves garlic, minced
2 tsp. thyme
1 bay leaf
2 T hot sauce
Salt, cayenne and black pepper to taste
1 bunch thinly sliced green onions
2 tablespoons chopped parsley
Rinse and dry the chicken pieces. Season the dredging flour with salt, cayenne and black pepper. Heat the oil in a large, deep pan. Dredge the chicken in the seasoned flour and brown on both sides in the oil and reserve. Sieve the dredging flour into the hot oil that the chicken was browned in and cook, stirring continuously to a milk chocolate brown color.
Immediately add the chopped onions and allow them to caramelize in the dark roux. Then, add the celery and bell pepper and cook until the vegetables are tender (about 5 minutes.)
Add the can of beer and stock or water and the remainder of the seasonings. Simmer together briskly for 5 minutes, then add the chicken pieces and reduce the heat to a simmer. Cook covered, for 25 or 30 minutes until the chicken is just tender, stirring occasionally to make sure it isn't sticking.
Add the dumplings to the stew and cover, simmering for another 15 or 20 minutes until the dumplings are cooked. Serve on a bed of rice.
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening (Crisco)
2/3 cup milk
Mix together the flour, baking powder and salt. Work the shortening into the dry ingredients with a fork, until the mixture resembles cornmeal. Gradually stir in the milk until a dough is formed. Make a ball and wrap in plastic wrap, refrigerating until ready to use.
Roll out the dough to a thickness of under inch. Cut dumplings into square or round shapes and add to simmering soup or stew.