Down Home Chicken with Parsley Dumplings
Comfort food at it's best!
Servings 4 servings
Ingredients
- 3 lbs chicken breasts, thighs and drumsticks
- 3 cups low-sodium chicken broth
- 2 medium yellow onions, sliced
- 3 stalks celery, cut into 1/2-inch slices
- 2 large carrots, peeled and sliced
- 1 cup frozen peas, optional
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon each salt and black pepper
- 1/4 cup cold water
- 2 tablespoons all-purpose flour
- For the Dumplings
- 1 cup all-purpose flour
- 2 tablespoons minced parsley
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 2 tablespoons vegetable oil
Instructions
- Remove and discard chicken skin. Rinse chicken; drain and pat dry. In a Dutch oven, combine chicken, broth, onions, celery, carrots, poultry seasoning, garlic powder, the 1/2 teaspoon salt and pepper. Bring to a boil. Lower the heat and simmer, covered, about 30 minutes or until chicken is cooked through. In a small bowl, whisk together the cold water and the 2 tablespoons flour. Stir into chicken mixture. Cook, stirring constantly, until mixture starts to thicken, about 2 to 5 minutes.
- Prepare Dumplings: In a medium-size bowl combine the 1 cup flour, parsley, baking powder, and the salt. In a small bowl, whisk together the milk and oil. Pour milk mixture into flour mixture. With a fork, stir until mixed. Stir in frozen peas if using. Drop dumpling batter into 4 mounds on top of the bubbling chicken mixture. Simmer, covered, for 10 minutes or until toothpicks inserted in the centers of the dumplings come out clean (do not lift lid before 10 minutes cooking)