Chicken Little Meets Parsley Dumpling Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 chicken, washed and cut up
• 1 1/2 cups thickly sliced carrots
• 1 1/2 cups thickly sliced onions
• 3/4 cup thickly sliced celery
• 3 cups water
• 1 (6 ounce) can chicken broth
• 1/4 cup parsley sprig
• 1/4 bay leaf
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1/3 teaspoon crushed peppercorn (tied in cheesecloth)
• 3 tablespoons butter
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 egg, beaten (beat 1 and use only half)
• 3 tablespoons milk
• 1 teaspoon dried parsley

Recipe

• 1 in a large dutch oven combine chicken, vegetables, water and chicken broth and bring to a boil.
• 2 reduce heat to low and skim off the fat.
• 3 add bouquet garni and simmer partially covered for about 30-45 min, skimming occasionally and adding a bit of water as needed.
• 4 remove and discard bouquet garni.
• 5 reserve 2 cups of the broth.
• 6 in another big pot, melt butter over medium heat.
• 7 stir in flour and cook one min.
• 8 whisk in the 2 cups of broth a little at a time.
• 9 gradually add the rest of the stew and blend in.
• 10 cover and keep warm.
• 11 dumplings: in a bowl combine flour, bk powder, and salt.
• 12 stir in egg and milk.
• 13 mix just until blended (you should now have a sticky dough).
• 14 stir in parsley.
• 15 bring stew back to a simmer and start adding large spoonfuls of dough into the hot stew.
• 16 simmer covered for 5-10 minutes.