Recipe: Chicken in a Pot with Dumplings recipe for Kristy

Kristy, This recipe, too, sounds like a good one. Again, you would have to double it.

Chicken in a Pot with Dumplings

Recipe courtesy Cathy Lowe
1/4 pound whole chicken
2 carrots, scrubbed and halved
1 onion, peeled and halved
1 celery rib, cut in thirds
5 peppercorns
1 bay leaf
Water
3 tablespoons of vegetable oil
1 onion, chopped
2 carrots, peeled and sliced
1 celery rib, sliced
2 potatoes, peeled and chopped
4 tablespoons flour
1/4 cup parsley, chopped
Salt and pepper

In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.

In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.

Dumplings:
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, chilled and cut into small bits
1/2 cup milk
2 tablespoons chopped parsley

In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.

Yield: 4 to 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Difficulty: Easy