Stewed Chicken with Parsley Dumplings
|Stewing fowl||4 Pound, cut into pieces (1 bird)|
|Water||1 1⁄2 Cup (24 tbs) (adjust quantity as required)|
|Peppercorns||10 , bruised|
|Celery stalks||1 (with leaves)|
|Onion||1 Medium, peeled|
|Carrot||1 , scraped|
|Flour||3 Tablespoon (approximately)|
1. Rinse the chicken pieces under cold running water. Place in a heavy kettle or Dutch oven and barely cover with water. Sprinkle with a little salt and the peppercorns.
2. Add the celery, onion, carrot and bay leaf and cover. Bring to a boil, reduce the heat and simmer gently until the chicken meat begins to loosen from the bones, two to three hours.
3. Drop the dumpling dough from a wet tablespoon onto the boiling stew, letting the dumplings rest on the meat. Cover tightly, reduce the heat and cook, without raising the cover, fifteen minutes.
4. Transfer the dumplings to a hot platter and thicken the stew with flour mixed with water.