- 2 1/2 pounds chicken thighs or legs
- 5 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3/4 pound new potatoes, quartered
- 3 carrots, cut into 2-inch pieces
- 2 celery ribs, sliced
- 1 medium onion, cut into eighths
- 1 (10 ounce) package frozen peas
- DUMPLINGS:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter or margarine
- 3/4 cup milk
- 1/4 cup minced fresh parsley
- Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.