Chicken Stew With Parsley Dumplings

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Chicken Stew:

8 large pieces, boneless, skinless chicken (prefer dark meat)

1 large white onion, chopped

2 cups butternut squash, remove skin and chop

2 large tomatoes

1 cup brussels sprouts (or vegetable of choice)
3 celery sticks, chopped

6 cups low sodium chicken broth or vegetable broth

4 large garlic cloves, chopped

2 tablespoons extra virgin olive oil (plus two tablespoon for the Dutch Oven)

1 tablespoon whole grain mustard

1 tablespoon paprika
2 tablespoons fresh rosemary, finely chopped

2 tablespoons parsley, chopped

Salt and black pepper to taste

Preheat oven to 400 F.

In a small bowl, combine paprika, olive oil, mustard, parsley, rosemary, and garlic. Season with salt and black pepper. Rub chicken generously, making sure to use up all the mixture. Cover and set aside to marinade for up to 2 hours or more. 

In a large Dutch Oven (or similar), drizzle about one tablespoon of extra virgin olive oil. Arrange chicken in a single layer and add the vegetables and broth. Season with salt and black pepper to taste. Cover and bake for about two hours or until chicken is tender. Remove lid and add dumplings.

Parsley Dumplings:

2 cups unbleached all purpose flour

1 cup milk

2 tablespoons fresh parsley, finely chopped

1 teaspoon baking soda

1 tablespoon sugar

Salt and black pepper to taste

Combine dry ingredients. Fold in milk. Scoop and drop tablespoonfuls of dumpling mixture on top of Chicken Stew leaving space in between. Cover and bake a further 5 to 10 minutes (No peeking!) or until the they have risen and are fluffy.

Remove from oven. Enjoy!

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