2 chicken thighs
1 chicken breast
1 stalk celery - chopped
1 large carrot - chopped
1/2 medium onion - chopped
1 bay leaf
1/8 tsp black pepper
1 tsp chicken base
DUMPLING BATTER (see recipe below)
Brown the chicken lightly enough to seal in the juices. Remove the chicken. Respray and add the onions. Saute them until translucent. Add the carrot and celery and saute until they release their fragrance. Add water to the pan to just cover the chicken. Add the bay leaf and black pepper. Cover and cook 25 minutes. Remove chicken and cool slightly. remove chicken from bones and add back to broth. Make the dumpling batter:
PARSLEY DUMPLINGS
1 c flour
1 1/2 tsp baking powder
dash salt
1/8 c chopped parsley or 1 1/2 T chives
1/8 c butter or margarine
1/2 c milk
Sift together the flour, baking powder and salt. Mix in the parsley and/or chives. Cut in the butter/margarine until it resembles coarse cornmeal. Mix in the milk with a fork to make a soft dough - stir as little as possible. Drop by spoonfuls onto the chicken and veggies. Simmer uncovered 10 minutes. Cover and simmer 10 more minutes. Serve at once.
