Ingredients
2-1/2 to 3 pounds bone-in chicken thighs or drumsticks5 cups water1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried basil1/4 teaspoon dried thyme3/4 pound new potatoes, quartered3 carrots, cut into 2-inch pieces2 celery ribs, sliced1 medium onion, cut into eighths1 package (10 ounces) frozen peasDUMPLINGS:1-1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt3 tablespoons butter or margarine3/4 cup milk1/4 cup minced fresh parsley
Preparation
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 the 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.
