*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Fruits                           Poultry
                 Stews                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    3 1/2 - 4 lb. chicken
                         -- cut in pieces
    1       tb           Unsalted butter
    1       tb           Mild vegetable oil such as
                         Salt and fresh ground pepper
    2                    Bay leaves
    4                    Fresh thyme sprigs
    4                    Allspice berries
    1       md           Rutabaga -- peeled
                         -- cut in 1/2 cubes
    1       lg           Potato -- peeled
                         -- cut in 2 cubes
    4       sm           Carrots -- peeled
                         -- cut in 1/2 cubes
    2       c            All-purpose flour
    1       tb           Baking powder
      1/2   ts           Baking soda
      1/4   ts           Freshly grated nutmeg
    1                    Egg -- beaten
    3       tb           Unsalted butter -- melted
      2/3   c            Buttermilk
      1/2   c            Wild blueberries
                         -- fresh or frozen
      1/4   c            Golden raisins
                         -- coarsely chopped
    2       c            Green peas -- fresh or frozen
    3       sm           Parsnips -- cut in 1/2 cubes
   Rinse chicken well and pat it thoroughly dry.
   Heat the butter and oil in a large (at least 8 qt.)
   heavy stockpot or Dutch oven over medium-high heat.
   When it is hot, add the chicken pieces, season them
   generously with salt and pepper, and brown on both
   sides, seasoning the
   other side when you turn the pieces.  Brown the
   chicken in several batches to
   avoid crowding the pan, 8 minutes per batch.
   Transfer chicken to a plate or bowl, drain off half
   the fat in the pan, and then return the chicken to the
   pan.  Add enough water to just cover the chicken.
   Then add the herbs and rutabaga.  Cover, and leaving
   the heat at medium-high, bring to a boil.  Cook until
   rutabaga is nearly soft through but
   still somewhat crisp, about 10 minutes.  Add the
   potato and the carrots, cover, and cook until carrots
   are nearly tender, about 15 minutes.
   While the stew is cooking, make the dumpling dough.
   To do this, sift the flour, baking powder, 1 tsp.
   salt, baking soda and nutmeg together into a
   medium-size bowl.  Make a well in the middle and add
   the egg, melted butter and buttermilk; mix them
   together in the well with a small whisk, a fork or
   your fingers.  Working quickly, incorporate the dry
   ingredients to make a fairly stiff dough.  Fold in the
   blueberries or raisins.
   Adjust the seasoning of the stew and make sure it is
   boiling merrily; then stir in the peas and parsnips.
   Next, one heaping tablespoon at a time, drop
   the dumpling dough on top of the stew so the dumplings
   are not touching. Cover, and cook just until the
   dumplings are puffed and cooked through, no longer
   than 15 minutes.  Check them occasionally to be sure
   they don't overcook and become dry.
   To serve, cut through the dumplings with a serving
   spoon, and ladle the chicken and vegetables into
   warmed shallow soup bowls (remove the thyme and bay
   leaves).  Place the dumplings on top; serve
   Pinot Noir goes well with this.
   From _Farm House Cookbook_ by Susan Herrmann Loomis.
   New York: Workman Publishing Company, Inc., 1991.  Pp.
   159-160.  ISBN 0-89480-772-2.
                    - - - - - - - - - - - - - - - - - -