CHICKEN:
1/4 cup all-purpose flour
1 tsp. Lawry's ® Seasoned Salt
1/2 tsp. Lawry's ® Seasoned Pepper
2-1/2- to 3-lb. chicken, cut into serving pieces and skin removed
3 Tbsp. Shedd's Spread Country Crock ® Spread
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 small carrot, finely chopped
1/2 tsp. dried thyme leaves, crushed
4 cups chicken broth
DUMPLINGS:
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. Lawry's ® Seasoned Salt
1/4 tsp. Lawry's ® Seasoned Pepper
1/2 cup milk
2 Tbsp. Shedd's Spread Country Crock ® Spread, melted
1 Tbsp. finely chopped parsley
For Chicken, in large bowl, combine flour, Lawry's ® Seasoned Salt and Seasoned Pepper. Add chicken and toss to coat; set aside.
In 6-quart nonstick saucepot or Dutch oven, melt 2 tablespoons Spread over medium-high heat and brown chicken, turning once; remove and set aside.
Add remaining 1 tablespoon Spread and cook onion, celery and carrot over medium heat, stirring occasionally, 6 minutes or until vegetables are golden. Add thyme and cook, stirring occasionally, 1 minute. Add broth and chicken. Bring to a boil over high heat. Reduce heat and simmer covered 30 minutes or until chicken is throughly cooked. Remove chicken; cool slightly. Remove meat from chicken bones, then return meat to saucepot.
Meanwhile, for Dumplings, in large bowl, combine flour, baking powder, Seasoned Salt and Seasoned Pepper. Add milk, melted Spread and parsley and stir just until moistened.
Bring chicken mixture to a boil over high heat. Drop dough by tablespoonfuls into broth. Reduce heat to low and simmer covered, 12 minutes or until dumplings are cooked. (Do not remove lid until end of cook time.)
Serves:
4
Preparation Time:
15 Minute(s)
Cook Time:
1 Hour(s) 5 Minute(s)
