Ingredients:
1 large chicken, cut into pieces,visible fat removed
2 stalks celery, sliced,leafy part too
1 large onions, 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 eggs
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.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.