CHICKEN AND DUMPLINGS
- 3 pounds chicken breasts, skinless and boneless
- 1 large Vidalia onion, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, finely chopped
- 2 dried bay leaves
- 1 t. dried coriander
- 1 T. fresh chopped thyme
- 4 sprigs fresh parsley, plus more for garnish
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- Dash cayenne pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, coriander and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
Remove chicken, and let rest until cool enough to handle. Cut the chicken, leaving the meat in large chunks; set aside.
Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes.
Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately. Serve 8