This Chicken and Dumplings with Vegetables is a stovetop meal that is slowly cooked and topped with homemade biscuit-like dumplings. Serves 6 Total Time: 1 hour 45 minutes
3 lbs boneless skinless chicken pieces (breasts and thighs)
1 1/2 qts water
Salt and pepper, to taste
2 small onions, quartered
2 carrots, cut into 1” pieces
4 stalks celery with leaves, cut into 1” pieces
3 tablespoons butter
1/4 cup flour
1/8 teaspoon paprika
1/2 cup half & half
Garnish: fresh parsley, chopped
1 1/2 cup flour
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon butter, melted
2/3 cup milk
Pat your chicken pieces dry the salt and pepper both sides. In your Dutch Oven add the water, additional salt, 1 carrot, 1 quartered onion and 2 stalks of celery with the chicken. Cover and simmer on med/low until chicken is tender, about 50 minutes. Remove chicken but retain liquid. Once chicken is cool enough to handle, dice meat into bite size pieces.
In a large saucepan heat the butter until melted then stir in the flour, paprika and 3 cups of the reserved liquid. Stir until thickened. Add in the remaining vegetables and cook stirring for 20 minutes. Add in the half & half the taste the sauce and adjust seasonings, if needed. Return the chicken to the saucepan.
In a medium bowl stir together all the dumpling ingredients to make a stiff dough. Spoon teaspoonfuls of dough batter on top of the chicken mixture. Cook, covered, 15 minutes without removing the lid. Garnish with freshly chopped parsley. Yum Yum!