Chicken and Dumplings

• 3 lbs chicken pieces (preferably breasts and thighs)
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 3 garlic cloves, finely chopped
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 4 sprigs fresh parsley, plus more
• fresh parsley (to garnish)
• 2 teaspoons coarse salt
• 12 teaspoon fresh ground black pepper
• 1 dash cayenne pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 12 cup milk

1. Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
2. Add enough cold water to cover.
3. Bring just to a boil over medium-high heat.
4. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
5. Remove chicken, and let rest until cool enough to handle.
6. Skin and bone chicken, leaving the meat in large chunks; set aside.
7. Remove bay leaves from the broth, and discard.
8. Skim as much fat as possible from the surface of the broth.
9. Heat broth to a slow steady boil.
10. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
11. Stir in milk, and beat until stiff.
12. Drop batter 1 tablespoon at a time into the boiling broth.
13. Cover, and cook for 10 minutes.
14. Add reserved chicken, and cook until heated through, about 5 minutes.
15. The dumplings should be puffed and the meat warmed through.
16. Garnish with parsley, and serve immediately.

chicken, yellow onion, carrots, stalks celery, garlic, bay leaves, thyme, parsley, parsley, coarse salt, ground black pepper, cayenne pepper, flour, baking powder, milk

Taken from www.food.com/recipe/chicken-and-dumplings-317609 (may not work)