| 1 |
Combine the seasoning mix ingredients thoroughly in a small bowl. Sprinkle the chicken pieces on both sides with about 4 teaspoons of the seasoning mix, patting it in with your hands. Combine 1 tablespoon of the seasoning mix with the flour in a paper or plastic bag. Place chicken pieces in the bag and shake to coat. Reserve leftover flour to make the roux. |
| 2 |
Heat 1 inch oil in a very large skillet over moderate heat to 230 F to 250 F. Cook the chicken in batches (large pieces and skin side down first) in the hot oil (adjust heat to maintain the oil's temperature). Cook until golden brown on both sides, about 30 minutes. Drain on paper towels. |
| 3 |
Meanwhile, make the dumpling dough and set aside. |
| 4 |
Combine the stock, onions, bell peppers, cream and the remaining seasoning mix in a 5-1/2-quart saucepan or large Dutch oven. Bring the mixture to a boil; reduce heat and simmer until the bell peppers darken in color, about 5 minutes, stirring occasionally. Add the chicken pieces and continue simmering until chicken is tender, about 20 minutes, stirring occasionally. |
| 5 |
Meanwhile, steam the dumplings by dropping the batter by teaspoonfuls onto a rack in a steamer and steaming until cooked through, about 5 to 7 minutes. (If you don't have a steamer, steam them in a colander over a small amount of water in a large saucepan; cover with a pan lid or aluminum foil.) |
| 6 |
Heat the serving plates in a 250 F oven. |
| 7 |
To thicken the sauce, stir together a mixture of the melted butter and 2 tablespoons of the remaining seasoned flour; stir in about 1/2 cup stock from the chicken pot and return this to the pot. Cover and simmer about 2 minutes. Add the dumplings and gently stir. Cook until dumplings are heated through, about 2 minutes. Adjust salt in sauce to taste and serve immediately. |
| 8 |
To serve, place 2 pieces of chicken and about 5 dumplings on each heated serving plate. Top with about 1/2 cup of the sauce. |
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