Categories: Casseroles, Chicken, Comfort food, May2012

Ingredients

• 1/2 cup all-purpose flour
• 3/4 tsp salt
• Freshly ground pepper to taste
• 1 chicken (3 to 3 1/2 pounds), cut into serving pieces
• 1 Tbs butter
• 2 Tbs vegetable oil
• 1 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 4 ounces mushrooms, sliced
• 1 clove garlic, minced
• 3 carrots, peeled and cut diagonally into 1-inch slices
• 2 celery stalks, cut diagonally into 1-inch slices
• 4 cups rich chicken stock or canned low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp dried thyme
• Parslied Buttermilk Dumplings
• 2 cups all-purpose flour
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1 cup buttermilk

Directions

1. Preheat oven to 350 degrees F. On a sheet of wax paper, combine flour, 1/4 tsp of the salt, and pepper. Toss chicken in mixture to coat and reserve the excess (about 1/4 cup).

2. In a large Dutch oven over medium-high heat, melt butter with 1 Tbs oil. Brown chicken in two batches, cooking pieces about 5 minutes on each side. Add more oil if needed. Remove chicken to a plate.

3. Add remaining oil to Dutch oven and add vegetables. Saute until tender, about 5 minutes. Stir in remaining flour. Add stock, bring to a boil, and whisk until smooth. Add by leaf, thyme, and remaining 1/2 tsp salt. Return chicken to Dutch oven.

4. Cover and bake until chicken is no longer pink in the center, about 1 hour. In the meantime, make the dumplings.

5. Remove lid from chicken, remove bay leaf and discard. Place dumplings on top. Cover, and bake until toothpick inserted into center of a dumpling comes out clean, 10-12 minutes. Serve immediately.

6. Dumplings:

7. In a medium bowl, mix flour, baking powder, salt, and parsley. With a fork, stir in buttermilk until dough is just blended. With a large soup spoon, scoop out 12 dumplings and place them on top of the chicken as directed.

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