Chicken And Dumplings

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 lbs chicken pieces (preferably breasts and thighs)
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 3 garlic cloves, finely chopped
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 4 sprigs fresh parsley, plus more
• fresh parsley (to garnish)
• 2 teaspoons coarse salt
• 1/2 teaspoon fresh ground black pepper
• 1 dash cayenne pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk

Recipe

• 1 place chicken in a dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
• 2 add enough cold water to cover.
• 3 bring just to a boil over medium-high heat.
• 4 reduce the heat to low, cover, and simmer until tender, about 1 hour.
• 5 remove chicken, and let rest until cool enough to handle.
• 6 skin and bone chicken, leaving the meat in large chunks; set aside.
• 7 remove bay leaves from the broth, and discard.
• 8 skim as much fat as possible from the surface of the broth.
• 9 heat broth to a slow steady boil.
• 10 in a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
• 11 stir in milk, and beat until stiff.
• 12 drop batter 1 tablespoon at a time into the boiling broth.
• 13 cover, and cook for 10 minutes.
• 14 add reserved chicken, and cook until heated through, about 5 minutes.
• 15 the dumplings should be puffed and the meat warmed through.
• 16 garnish with parsley, and serve immediately.