This is my Granny Jean's favorite chicken and dumpling recipe that we hope you will love. We always make an extra large batch when everyone gathers around the table and there is never any leftovers! Good food shared with friends and family really is one of life's simple pleasures so eat, drink, be merry, and enjoy!

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* Scott's Note *

Jenn is a personal friend of mine and I have personally eaten the stew she has made from this recipe. I know why there never is leftovers when the stew is made, its that good! I went back for more myself... 

It took some serious talking and a promise under the threat of having my fingers broke if I changed anything to get this recipe for my web site, so if there are any typo errors in the recipe blame Jenn!

If you make this recipe, please send me a picture of it if you can.

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Ingredients:
 
 
1 cup all-purpose flour
2-1/2 to 3 pounds skinned chicken cut into pieces. (Breasts are best, but you can use thighs or an combination of both)
2 tablespoons canola oil
3 celery ribs, cut into 1/2-inch pieces
3 medium carrots, sliced into about 1/2 inch pieces
1/4 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon pepper
8 to 12 cups chicken broth (Fresh made is best, but you can use canned or dehydrated broth cubes in a pinch)
 
 
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs, lightly beaten
 
 
1/4 cup all purpose flour
1/2 cup water
 
Directions:

Place the flour in a large resealable plastic bag and add the chicken pieces, a few at a time and shake the bag well to coat the chicken evenly. In a large skillet, brown the chicken in the oil and drain on a baking rack with several paper towels under it to catch the draining oil. Cook the chicken in small batches to keep the heat consistent.
 
Place the chicken in an 8 quart stockpot.  Add just enough water to cover chicken and add the seasonings. Bring the water to a boil and reduce the heat just enough to stop the water from boiling. Cover the pot and simmer the chicken for 30-45 minutes or until it is no longer pink. Add the celery, carrots, and parsley. Cook everything for another 10-15 minutes, until carrots are tender.
 
Remove 1 cup of the broth to use for dumplings and let cool. Once the broth has cooled, stir in the flour, baking powder, and eggs to form a stiff batter. Drop the batter into simmering stew broth by large spoonfuls.
 
Cover the pot and let it simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). When the dumplings are fully cooked, carefully take them out with a large slotted spoon and set aside in a bowl.
 
Place the chicken stew into an oven proof casserole dish.
 
For gravy, remove 4 cups broth while you are transferring the stew to the casserole dish, put it into large saucepan, and bring to a boil.
 
In a glass measuring cup, combine flour and water until smooth.

Carefully pour about 1/2 cup of the boiling broth into your flour & water mixture and stir well with a fork, then pour this mixture into the boiling broth, stirring constantly as you add it. Bring the broth back to a boil. Reduce to a medium heat and stir for 2 minutes or until the gravy is thickened and bubbly. Remember to continue stirring for this process or you will have a burnt tasting gravy!
 
Slowly pour the gravy over your chicken stew that you put in the casserole dish. Gently stir the gravy with a spatula to evenly coat everything with the gravy. You're just trying to coat the stew, not mix everything into a mash.
 
Preheat your oven to 400 degrees.
 
Evenly place the dumplings on top of the chicken stew, being careful not to break them.  Put the casserole dish into the oven for 5-10 minutes to brown the top of dumplings. Keep an eye on them so they do not burn. You just want to brown the tops of them a little.