Calico Chicken and Dumplings

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken, celery, onion, parsley, parsnips in a large Dutch oven and cover with water.
  • Bring to a boil and lower heat to medium low, just hot enough to maintain a slow simmer.
  • When chicken is tender, remove the chicken to a bowl.
  • Whisk the flour into about 1/2 cup of the chicken broth from the pot.
  • When smooth, return to the pot, stir and heat to thicken.
  • Add seasoning salt to your taste.
  • When the gravy tastes just right, return the chicken and add the frozen vegetables to the pot.
  • Prepare the dumplings: Sift flour, baking powder, and salt together.
  • Stir in parsley, chives; thyme and marjoram if you're using them.
  • Beat the milk and egg together and add to the dry ingredients.
  • Stir with a fork just until mixed.
  • Don't beat or handle too much.
  • Bring chicken and gravy to a simmer.
  • Drop heaping tablespoons of the dumpling batter all over the surface of the stew.
  • Replace cover and steam for about 10 minutes.
  • If you have more batter than you have room, make a second batch.
  • Don't overcrowd the dumplings.
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