Calico Chicken And Dumplings

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large chicken, cut into pieces,visible fat removed
• 2 stalks celery, sliced,leafy part too
• 1 large onion, chopped
• 2 parsnips, peeled and sliced (optional)
• 1/2-1 teaspoon seasoning salt (i like lawrys)
• 1/2 cup minced italian parsley
• 2 cups frozen mixed vegetables (i like the kind with peas, beans, carrots, and small lima beans)
• 2 tablespoons flour
• water, to cover an inch
• 1 3/4 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons minced parsley
• 2 tablespoons minced chives or 2 tablespoons green onions or 2 tablespoons regular onions
• 1/4 teaspoon dried thyme (optional)
• 1/4 teaspoon dried marjoram (optional)
• 2/3 cup milk
• 1 egg

Recipe

• 1 place chicken, celery, onion, parsley, parsnips in a large dutch oven and cover with water.
• 2 bring to a boil and lower heat to medium low, just hot enough to maintain a slow simmer.
• 3 when chicken is tender, remove the chicken to a bowl.
• 4 whisk the flour into about 1/2 cup of the chicken broth from the pot.
• 5 when smooth, return to the pot, stir and heat to thicken.
• 6 add seasoning salt to your taste.
• 7 when the gravy tastes just right, return the chicken and add the frozen vegetables to the pot.
• 8 prepare the dumplings: sift flour, baking powder, and salt together.
• 9 stir in parsley, chives; thyme and marjoram if you're using them.
• 10 beat the milk and egg together and add to the dry ingredients.
• 11 stir with a fork just until mixed.
• 12 don't beat or handle too much.
• 13 bring chicken and gravy to a simmer.
• 14 drop heaping tablespoons of the dumpling batter all over the surface of the stew.
• 15 replace cover and steam for about 10 minutes.
• 16 if you have more batter than you have room, make a second batch.
• 17 don't overcrowd the dumplings.