🫙 From the Spice Rack
AUTUMN CHICKEN 'N' DUMPLINGS
Ingredients 5 pound chicken legs and thighs, skinned and defatted 1/2 cup flour, all-purpose 4 tablespoon olive oil 4 lg leeks, cleaned and cut into 1 inch long slices 6 md carrots...
maineasy
Ingredients8 items
Ingredients
- flour, approx
- milk, approx
- chicken, approx
- salt, approx
- oil, approx
- apple, approx
- carrot, approx
- celery, approx
Directions
- 1
Ingredients 5 pound chicken legs and thighs, skinned and defatted 1/2 cup flour, all-purpose 4 tablespoon olive oil 4 lg leeks, cleaned and
- 2
Place in single layer on wax paper
- 3
Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium heat
- 4
Add chicken in batches so pan is not crowded
- 5
Cook 15 to 20 minutes per batch, or until browned on all sides
- 6
Remove to large plate
- 7
Warm remaining 1 tablespoon of oil in same pan over medium heat
- 8
Add leeks