Simmer chicken and dumplings for a magical meal


November 09, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Chicken and dumplings? A modicum of magic and a monumental feeling of hunger just seem to go with those words.

Doris Johnson of Baltimore must think so, she requested the recipe.

Laurie Collacchi, also of Baltimore, answered her request.

Collacchi's Chicken and Dumplings

Serves about 6

4 pounds chicken parts

1 cup all-purpose flour seasoned with salt and pepper to taste

2 tablespoons unsalted butter

1 tablespoon vegetable oil

6 leeks, about 2 cups, sliced

6 shallots, about 1 cup, sliced thin

6 carrots, peeled, halved and sliced

2 celery ribs

1 small bay leaf

1/2 teaspoon dried thyme

3 1/2 cups low-salt chicken broth

1/2 cup apple cider or juice


1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons minced fresh dill

1 cup plus 3 tablespoons half-and-half

Lightly dredge chicken parts in seasoned flour, shaking off the excess (too much flour absorbs the oil; a bit more oil may be added if necessary). Put parts on a rack. In a large pot, melt butter with oil over moderately high heat until foam subsides and brown chicken in batches, do not crowd it. Transfer to a plate as it is done, about 5 minutes on each side.

Stir in leeks and shallots and cook 3 minutes stirring occasionally and scraping the bottom of the pot. Stir in carrots, celery, bay leaf and thyme. Cook about 3 minutes. Stir in broth and cider and add chicken. Bring to a boil. Then reduce heat and simmer covered partially until chicken is cooked through about 10 to 15 minutes.

Make dumplings while the chicken is cooking. Sifting together the flour, cornmeal, baking powder and salt and stirring in the dill. With a fork, stir in the half-and-half until dough is just blended.

With a large soup spoon, scoop out 12 dumplings and arrange over the chicken mixture. Simmer covered about 12 minutes or until dumplings are done. Discard bay leaf.


Pat Cogswell of Twin Falls, Idaho requested a recipe for pickled crab apples. Her answer came unsigned from Owensboro, Ky.

Pickled Crab Apples

Makes 6 pints

4 quarts of crab apples

2 cups vinegar

5 cups brown sugar

1 tablespoon whole cloves

2 sticks cinnamon

1 tablespoon whole allspice

Wash apples and remove the blossom end. Do not pare. Combine remaining ingredients and simmer together for 20 minutes. Add the apples a few at a time and simmer until they are tender. Pack apples in hot sterilized jars adding syrup to cover and seal.

Recipe requests

* Bonnie R. Hull of Williamsport, wants a recipe "similar to that of a North Carolina pork barbecue. It is not in a red or tomato-type sauce. It seems to be in its own juice and is a slightly sweet-sour flavor, served on a soft roll with slaw on top of the meat."

* Marilyn J. Coggins of Catonsville wants a recipe for a "delicious cranberry cookie which I recently had. It was a drop cookie with fresh cranberries, nuts and a thin vanilla icing on top," she wrote.

* May Russell of Baltimore wants two cake recipes similar to those made by Ms. Desserts. "One is the Chocolate Mudd Cake and the other is the Great American Cake. I would appreciate it," she wrote.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.