Chicken and Dumplings

By GmaJan12

Ingredients

• DUMPLINGS:
• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 2 to 2-1/4 quarts water
• 1/2 cup sliced celery
• 1/2 cup sliced carrots
• 2 fresh parsley sprigs
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup all-purpose flour
• 1 tablespoon minced fresh parsley
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Dash ground nutmeg
• 1/3 cup 2% milk
• 1 egg, lightly beaten
• 1 tablespoon canola oil
• GRAVY:
• 1/4 cup all-purpose flour
• 1/2 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Details

Servings 4

Preparation

Step 1

In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises.

In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.

Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.

Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.)

Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.

Yield: 4 servings.