1. In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat. 2. Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas. 3. Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds. 4. Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen. 5. Note: to reduce sodium content in this recipe, replace stock with water. ---------------------------------------------------------------------------
Nutrition
Ingredients
