Chicken and Dumplings - Recipe.com

By pattie_d

This fantastic chicken and vegetable stew recipe is comfort food at its finest. Top with tender parsley dumplings for a delicious one-dish meal.

Ingredients

• 1 3-1/2 pound whole chicken, cut into 8 pieces and skin removed
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning, divided
• 2 tablespoons olive oil
• 2 large leeks, trimmed and sliced (white part only)
• 1 small onion, chopped
• 1 14-ounce can chicken broth
• 4 carrots, sliced
• 2 large celery ribs, diced
• 1 cup frozen green peas
• 1-1/2 cups all-purpose flour
• 2 tablespoons chopped fresh parsley
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup half-and-half cream

Preparation

Step 1

1. Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Combine the 1/2 cup flour, 1/2 teaspoon poultry seasoning and the chicken in a resealable plastic storage bag; seal bag and shake to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add half the chicken; reduce heat to medium and cook until well browned. Set aside. Repeat with remaining chicken. Discard drippings. Cook leeks and onion 5 minutes, until softened. Add enough water to broth to equal 2-1/2 cups; pour into Dutch oven. Add chicken, carrots, celery, remaining 1/2 teaspoon salt, 1/2 teaspoon poultry seasoning and 1/4 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, 30 minutes, until chicken is tender. Stir in peas.

3. For dumplings, combine the 1-1/2 cups flour, the parsley, baking powder and 1/2 teaspoon salt in a medium bowl. Add half-and-half cream and stir until dough is moistened. Drop 8 heaping tablespoons of dough into Dutch oven. Cover and simmer 12 minutes, until a toothpick inserted in dumpling comes out clean. Makes 4 servings.