|TITLE||ST DAVID CHICKEN STEW / Stew au Poulet St David|
|HISTORY||This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a Dufour Family Reunion recipe which comes from Mary Ann P. Dutkowski.|
chicken in a large cooking pot or dish. Cover with cold water and simmer
until well done.
While the chicken is cooking, add the medium size chopped onion and add salt and pepper to taste. Before the chicken is done, remove 1 or 2 cups of broth (depending on how many dumplings will be made), set aside to cool.
Peel and cube the potatoes and add to boiling chicken stock.
To the cooled broth, add enough flour to make a non-sticking dough that can easily be rolled flat. No need to season, the broth is already seasoned. Roll out on a floured board to an 1/8 inch thickness. Cut in stripes 1-1/2 inches wide. Pick up each strip and hold over boiling stock, snip with scissors about 2 inches in length. Cook potatoes and dumplings (poutines) 15 minutes.
Once the chicken is done, debone the chicken and add to potato and dumplings. Taste for doneness, cook a bit longer if necessary.
Serve with ployes or hot biscuits.