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1.
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In large plastic or possibly paper bag, coat chicken with flour in 2 batches, shaking off excess.
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Place in single layer on wax paper
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2.
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Hot 3 Tbsp.
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of the oil in 8-qt Dutch oven over medium heat.
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Add in chicken in batches so pan is not crowded.
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Cook 15 to 20 min per batch, or possibly till browned on all sides.
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Remove to large plate.
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3.
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Hot remaining 1 Tbsp.
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of oil in same pan over medium heat.
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Add in leeks; cook 5 min, or possibly till lightly browned, stirring to scrape up brown bits.
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Add in carrots, celery and apple wedges; cook 4 min.
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Add in browned chicken, broth, juice, dill, salt and pepper.
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Cover; bring to a boil.
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Reduce heat and simmer 15 min.
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4.
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While chicken cooks, make dumpling batter (recipe follows).
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Dinner Plan: Before adding dumplings, remove 1/2 of stew to microwaveproof container; cold, then freeze for later use.
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With a large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
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Simmer over medium-low heat, covered, about 16 min, or possibly till dumplings are done.
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(Approximate microwave time: De- ost 45 min.
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When defrosted, place in deep, 10-inch skillet.
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Make another batch of dumplings, and continue cooking as directed above.)
