Old World Chicken with Poppyseed Dumplings

By Judycakes

Ingredients

• 1 2 1/2 lb broiler-fryer. cut up
• 2 medium-sized celery stalks with leaves
• 3 medium-sized carrots
• 4 potatoes
• 2 parsley sprigs
• 1/4 t pepper
• salt
• 1 1/4 teaspoons baking powder
• 1 teaspoon poppy seeds
• 1 green onion, chopped
• all-purpose flour
• 1/3 c milk
• 1 tablespoon salad oil
• 1 egg, slightly beaten

Preparation

Step 1

ABOUT 1 1/2 HOURS BEFORE SERVING:
1. Rinse chicken with running cold water; drain. Cut celery, carrots, and parsnips diagonally into bite-sized chunks.
2. In 5-quart Dutch oven or sauce-pot over high heat, heat chicken, celery, carrots, potatoes, parsley, bay leaf, pepper. 1 1/4 teaspoons salt, and 2 cups water to boiling. Reduce heat to low; cover and-simmer 30 minutes or until chicken and vegetables are tender, stirring often.
3. In small bowl, mix baking powder, poppy seeds, green onion, 1 cup flour and 1/4 teaspoon salt. Stir in milk, salad oil and egg just until dry ingredients are moistened.
4. Skim fat from broth in Dutch oven; over high heat, heat to boiling. Drop dough into 8 mounds onto chicken and vegetables. Reduce heat to low. Cook dumplings. un-covered, 10 minutes: then cover and cook 10 minutes longer or until dumplings are fluffy and dry.
5. Remove dumplings to warm plate. Discard bay leaf. In cup. mix 1/4 cup water and 2 tablespoons flour until smooth; gradually stir into simmering chicken mixture; cook, stirring, until mixture thickens slightly. Serve dumplings with chicken misture.