Chicken and Dumplings

 

Chicken
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour

Dumplings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil

 

 

Step 1
For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.

Step 2
Stir in the onion and celery. Sauté briefly.

Step 3
Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.

Step 4
Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.

Step 5
Meanwhile, remove the chicken meat from the bones.

Step 6
Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.

Step 7
Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.

Step 8
To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.

Step 9
Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.

Step 10
For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.

Step 11
Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.