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Chicken and Dumplings

(by Tonia Renee Lee)


3 lb. chicken breasts and thighs, cut into pieces

(can be on the bone or boneless)

1 T. seasoned salt

1 T. black pepper

1/2 c. chopped onion

2 c. water


Preheat oven to 350 F.

Sprinkle seasoned salt and black peppers on both sides of the chicken.

Place chicken in a foil-lined baking pan.

Spread onions around the pan, and add water.

Bake for about 1 hour, or until tender.


Dumplings


2 c. flour

2/3 c. water

2 T. vegetable shortening


Combine all ingredients in a mixing bowl stirring until blended.

Add more water if needed to make a soft dough.

On a lightly floured surface, roll out dough to 1/2 inch thickness.

Cut into bite-sized pieces.

When chicken is done, remove pan from oven and place on stovetop over medium-high heat.

Spoon dumplings into the boiling broth.

Reduce heat to medium.

Cook uncovered approximately 10 – 15 minutes, until dumplings rise to the top, and a toothpick comes out clean.


(Read The Light in the Room, the story that accompanies this recipe.)

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