Alsatian-Style Chicken and Dumplings


2-2 1/2 pounds meaty chickenpieces (breasts, thighs, and drumsticks)
1 tablespoon cooking oil
1/2 cup chopped onion
6 cups firmly packed shredded cabbage
One 14 1/2-ounce can diced tomatoes
3/4 cup chopped green sweet pepper
1-2 tablespoons packed brown sugar
1 teaspoon caraway seed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine, or apple juice or apple cider
1 cup chicken broth

1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons milk
2 tablespoons cooking oil
2 pieces bacon, crisp-cooked and crumbled
1 tablespoon snipped fresh parsley

How to prepare

For chicken, skin chicken pieces, if desired. Rinse chicken; pat dry. In a 4 1/2-quart Dutch oven brown chicken in hot oil on all sides over medium heat. Remove from pan. Add onion to pan and cook for 2-3 minutes, or till crisp-tender. Add cabbage, undrained tomatoes, green pepper, brown sugar, caraway seed, 4 teaspoon salt, and pepper. Stir in wine, apple juice, or apple cider. Bring mixture to boiling; return chicken pieces to pan. Reduce heat; cover and simmer for 30 minutes. Stir in chicken broth; return mixture to boiling.

Meanwhile, for dumplings, in a medium mixing bowl stir together the flour, cornmeal, baking powder, and salt. In another bowl combine milk and 2 tablespoons cooking oil; add to dry ingredients and stir with a fork till combined. Stir in bacon and parsley. Drop flour mixture from a tablespoon to make 6 mounds atop the hot, bubbling stew. Cover and simmer for 10-12 minutes, or till a toothpick inserted in the center of a dumpling comes out clean. Do not lift cover during cooking. If desired, garnish with additional snipped parsley.

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