Chicken and Dumplings

4 Servings
Chicken
American
Chicken American

1 pound cken thighs
1/2 teaspoon t
1/4 teaspoon per
1 on chopped
1 tablespoon AP ur
2 cups cken broth
1 large ato
1 cup frozen peas and rots
3/4 cup AP ur
1 1/2 teaspoons ing powder
1/2 teaspoon t
1/2 cup k
2 teaspoons melted ter
2 tablespoons chopped fresh sley

Chop the chicken, onion and potato and set aside. Spray a large saucepan (such as what you would use for pasta) with a little oil and set over medhigh heat. Add the chicken and cook until browned, about 5 minutes. Add the onion and cook until softened. Add the 1 T flour and stir constantly for 1 minute. Stir in the broth and the potato and bring to a boil. Cover and simmer 15 minutes. While simmering, prepare the dumplings: Mix the flour, baking powder and salt in a bowl. Add the milk, butter and parsley and make a soft dough. When the 15 minutes is up, add the peas and carrots and bring to a boil. Simmer 2 minutes. Now drop the dough in rounded teaspoons, making 8 dumplings. Cover the pan and simmer 8 minutes. Uncover and simmer another 3 minutes. P8.


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