3 tablespoons butter
4 pieces chicken (thighs and drums) — (4 to 6)
1 medium onion — quartered
1/4 cup chopped celery
2 tablespoons chopped celery leaves
1 minced garlic clove
1/4 cup flour
4 cups chicken broth
1 teaspoon sugar
1 teaspoon salt (unless using bouillon and water)
1/2 teaspoon black pepper
1 teaspoon dried basil
2 bay leaves
2 carrots — cut in 4 inch lengths then quartered (2 to 3)
2 cups peas or corn (or a mix of both)
dumplings (Nan’s Dumplings-recipe to follow)
Heat butter in skillet, brown chicken on all sides.
Remove chicken and place in 9×13 in pan or rotating pan.
Add onion, celery, celery leaves, garlic and carrots to fat in pan and sauté for 5 minutes on medium heat.
Remove carrots and place around chicken.
Mix chicken broth with spices.
Whisk flour into veggies and gradually whisk in broth stirring constantly until boiling.
Add peas and or corn and pour over chicken Cook covered at 350° for 40 minutes.
Top with Nan’s Dumplings dropping by tablespoons on top of chicken and broth. Cook 10 minutes covered at 425° then uncover and cook 10 minutes more.
Nan’s Dumplings (for chicken and dumplings)
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon chicken bouillon or vegetable bouillon granules (optional)
1/4 cup grated cheddar cheese
1 egg — beaten
1 1/2 tablespoons melted butter
1/3 cup milk
2 sprigs chopped fresh parsley
Mix dry ingredients together then stir in cheese.
Mix Egg, butter and milk together.
Stir into flour mixture until well mixed (dont over mix).
Drop into soup or stew, cover and simmer for 12 min.
I sometimes drop 1/2 teaspoons into soup for mini dumplings.
They also freeze well once cooked.