Chicken & Dumplings ****1/2 6/97

Categories:
poultry

1 cup self rising flour
1 teaspoon pepper
3 lb chicken drum sticks
1/4 cup vegetable oil
1 medium onion; chopped
2 cloves garlic; minced
3 14 1/2 oz cans chicken broth
2 teaspoon basil
2 teaspoon thyme
1 tablespoon rosemary
1/2 teaspoon lemon rind
2 tablespoon lemon juice
2 cup self rising flour
1 cup whipping cream
1/2 cup sour cream

Combine 1 cup flour and pepper. Dredge chicken in the flour mixture. Heat oil in a dutch oven over medium heat; add chicken pieces and cook until golden brown, turning once. Add additional oil if needed. Remove chicken from dutch oven, reserving drippings in dutch oven. Cook onion and garlic in reserved drippings, stirring constantly until tender. Add 1 Tb. flour and cook one minute, stirring; gradually add chicken broth, stirring constantly. Add basil and next four ingredients; bring to a boil. Return chicken to the dutch oven; cover, reduce heat, and simmer 30 minutes. Remove chicken pieces; keep warm. Reserve the broth mixture in the dutch oven. Combine 2 cups self rising flour and whipping cream, stirring with a fork. The mixture will be dry and crumbly. Gently pat flour mixture into 1 1/2 inch balls, handling dough as little as possible. Bring reserved broth mixture to a rolling boil; add dumplings. Cover, reduce heat, and simmer without stirring for 10 minutes or until dumplings are firm in the center. Remove broth mixture from the heat. Stir in sour cream. Serve dumplings and broth mixture with chicken pieces.

Yield: 4 servings