Recipe(tried): Chicken and Carrot Dumpling Stew for Two and Chicken and Dumpling Stew for Two

CHICKEN 'N' CARROT DUMPLING STEW FOR 2

1/2 pound boneless skinless chicken breasts
1 cup chicken broth
1 small onion, chopped
1 celery rib, sliced
1/8 to 1/4 teaspoon salt
Dash dried thyme
Dash pepper
4 1/2 teaspoons all-purpose flour
3 tablespoons water
FOR THE DUMPLINGS:
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons shortening
1/4 cup milk
2 tablespoons finely grated carrot
1/2 teaspoon minced fresh parsley

In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear and vegetables are tender.

Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened.

FOR THE DUMPLINGS:
In a bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley. Drop by rounded tablespoonfuls into simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Yield: 2 servings.

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CHICKEN AND DUMPLINGS FOR 2

2 bone-in chicken breast halves (8 ounces each)
1/3 cup all-purpose flour
2 teaspoons canola oil
1 celery rib, cut into 1-inch pieces
1 medium carrot, cut into 1-inch pieces
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon pepper
6 to 8 cups water
FOR THE DUMPLINGS:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons beaten egg
FOR THE GRAVY:
4 1/2 teaspoons all-purpose flour
1/4 teaspoon salt
3 tablespoons water

Coat chicken with flour. In a large saucepan, brown chicken in oil.

Add celery, carrot, parsley, salt, garlic powder, thyme and pepper. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender. Remove chicken and vegetables to a serving dish; keep warm.

Set aside 1/4 cup broth; cool. Bring remaining broth to a simmer.

TO MAKE THE DUMPLINGS:
Combine the flour, baking powder and salt; stir in egg and reserved broth just until moistened. Drop batter in four mounds onto simmering broth. Cover and simmer for 5-7 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings and keep warm.

TO MAKE THE GRAVY:
Transfer 1 1/3 cups broth to a small saucepan (save remaining broth for another use). Bring to a boil. Combine the flour, salt and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken, vegetables and dumplings. Serve immediately.

Yield: 2 servings.