Amount
Ingredient
Preparation



5
pounds
chicken legs

and thighs, skinned and defatted



1/2
cup
flour

all-purpose



4
tablespoons
olive oil





4
large
leeks

cleaned and cut into 1 inch long slices



6
medium
carrots

sliced



4
stalks
celery

sliced



2
each
apples

tart, cut into thick wedges



3
cups
chicken stock





1
cup
apple juice





2
tablespoons
dill weed

finely chopped



2
teaspoons
salt





1
x
dumplings

 In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess. Place in single layer on wax paper.

Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium heat. Add chicken in batches so pan is not crowded. Cook 15 to 2 minutes per batch, or until browned on all sides. Remove to large plate.

Warm remaining 1 tablespoon of oil in same pan over medium heat. Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits. Add carrots, celery and apple wedges; cook 4 minutes. Add browned chicken, broth, juice, dill, salt and pepper. Cover; bring to a boil. Reduce heat and simmer 15 minutes.

While chicken cooks, make dumpling batter (recipe follows).

Dumplings:   Mix 2 cups Bisquick and 2/3 cup milk until soft dough forms.  Drop dough by spoonfuls onto stew (do not drop directly into liquid).  Cook uncovered over low heat 1 minutes.  Cover and cook 1 minutes longer