Chicken and Dumplings

From Martha Stewart video, adapted from The New Southern Basics: Traditional Southern Food for Today.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 3  lbs chicken pieces (preferably breasts and thighs)
• 1  medium yellow onion, chopped
• 2  carrots, chopped
• 3  stalks celery, chopped
• 3  garlic cloves, finely chopped
• 2  dried bay leaves
• 1  teaspoon dried thyme
• 4  sprigs fresh parsley, plus more
•  fresh parsley (to garnish)
• 2  teaspoons coarse salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  dash cayenne pepper
• 1  cup all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 cup milk

Directions

1. Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
2. Add enough cold water to cover.
3. Bring just to a boil over medium-high heat.
4. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
5. Remove chicken, and let rest until cool enough to handle.
6. Skin and bone chicken, leaving the meat in large chunks; set aside.
7. Remove bay leaves from the broth, and discard.
8. Skim as much fat as possible from the surface of the broth.
9. Heat broth to a slow steady boil.
10. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
11. Stir in milk, and beat until stiff.
12. Drop batter 1 tablespoon at a time into the boiling broth.
13. Cover, and cook for 10 minutes.
14. Add reserved chicken, and cook until heated through, about 5 minutes.
15. The dumplings should be puffed and the meat warmed through.
16. Garnish with parsley, and serve immediately.