Mulligan Stew with Blueberry Dumplings
Ingredients 1 each chicken (3 1/2-4 lb) cut in pieces 1 tablespoon unsalted butter 1 tablespoon vegetable oil 1 pepper, freshly ground 2 each bay leaves 4 each thyme sprigs, fresh
Ingredients
- flour, approx
- butter, approx
- egg, approx
- milk, approx
- chicken, approx
- salt, approx
- oil, approx
- potato, approx
Directions
- 1
Ingredients 1 each chicken (3 1/2-4 lb) cut in pieces 1 tablespoon unsalted butter 1 tablespoon vegetable oil 1 pepper, freshly ground 2 eac
- 2
Heat the butter and oil in a large (at least 8 qt.) heavy stockpot or Dutch oven over medium-high heat
- 3
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
- 4
Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch
- 5
Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan
- 6
Add enough water to just cover the chicken
- 7
Then add the herbs and rutabaga
- 8
Cover, and leaving the heat at medium-high, bring to a boil