German Chicken Stew With Caraway Dumplings

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter
• 1 (4 lb) chicken, cut into serving pieces,plus gizzards,if any
• 1 small yellow onion, chopped
• 1/4 cup unbleached all-purpose flour
• 1/2 celeriac, peeled and cubed (about 3/4 pound)
• 2 parsley roots, peeled and cubed (about 3 1/2 pounds total)
• 4 carrots, sliced (about 1 pound)
• 10 small onions, peeled (about 1 1/2 pounds)
• 10 black peppercorns
• 1 bay leaf
• 1 1/2 quarts boiling water
• 2 cups shelled peas, fresh or frozen
• salt & freshly ground black pepper
• 3 tablespoons fresh lemon juice
• 2 large eggs
• 1/2 cup unbleached all-purpose flour
• 2 tablespoons vegetable oil
• salt
• 2 tablespoons caraway seeds

Recipe

• 1 in a large casserole or stew pot, melt the butter over medium high heat.
• 2 once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
• 3 sprinkle the flour over the chicken pieces and turn them to absorb the flour.
• 4 add the celeriac, parsley roots, carrots, whole onions, peppercorns, and bay leaf.
• 5 cover with the boiling water, and bring to just below a boil.
• 6 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.
• 7 at no time should the broth ever boil, otherwise the chicken will be tough.
• 8 add the peas and cook for 10 more minutes.
• 9 season with salt and pepper and add the lemon juice.
• 10 while the stew is simmering, prepare the dumplings.
• 11 drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
• 12 cover and cook for 20 minutes without looking.
• 13 serve immediately.
• 14 makes 6 servings.
• 15 to make the dumplings: stir together the eggs, flour, vegetable oil, salt and caraway seeds.
• 16 note: celeriac and parsley root are wonderful vegetables for a stew.
• 17 both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
• 18 the best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
• 19 peel celeriac before using.
• 20 parsley root is grown specifically for large roots.
• 21 the texture and density of the root are similar to those of celeriac.
• 22 they store well.
• 23 peel parsley root before using.
• 24 clifford a.
• 25 wright real stew.