Chicken and Dumplings

Ingredients

• 1.5 cups baby carrots 
• 2 teaspoons double-acting baking powder 
• 1  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons canola oil 
• 0.5 cup celery chopped
• 4 cups fat-skimmed beef broth fat-free low-sodium,
• 0.3 cup flour all-purpose
• 1.3 cups flour all-purpose
• 2 tablespoons chives fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 4 cups leek rinsed drained thinly sliced
• 0.5 cup parsnips chopped
• 0.5 cup peas frozen thawed
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 12 ounces chicken thighs skinless
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• pot
• dutch oven

Directions

1. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat.
2. Combine the flour, salt, and pepper in a medium bowl. Dredge the chicken in flour mixture, and turn to coat; shake off excess flour.
3. Add the chicken to the pot; cook 3 minutes on each side, or until well-browned.
4. Transfer chicken to a plate.
5. Add leeks to pot; cook over medium heat 2 minutes, stirring frequently. Return chicken to pot, and stir in broth, carrots, parsnips, celery, thyme, and bay leaf. Bring to a boil. Partially cover; reduce heat. Simmer 15 minutes, or until chicken is cooked.
6. Remove chicken from pan. Pull the meat from bones; discard bones. Return the chicken to the pot, and stir in peas.
7. To prepare the dumplings, sift together the flour, baking powder, and salt 3 times (this makes the dumplings very light).
8. Combine the flour mixture, milk, and chives, and stir until moist.
9. Drop dough by 3 tablespoonfuls into a barely simmering chicken mixture. Cover and cook over medium-low heat 12 minutes, or until the dumplings are done (do not bring to a boil, or the dumplings will break up).