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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My husband's favorite meal. I think it is full of flavor as is and doesn't need the addition of broth or condensed soup which makes it lower in sodium/fat depending on what you use. Ingredients:
8 chicken thighs |
2 carrots, sliced |
2 stalks celery, diced |
1 onion, chopped |
1 1/2 teaspoons dried thyme |
1 teaspoon dried rosemary |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups flour |
3 teaspoons baking powder |
1 teaspoon salt |
2 tablespoons parsley |
4 tablespoons butter or 4 tablespoons shortening |
1 cup milk |
Directions:
1. Place chicken pieces in a large dutch oven or similarly sized saucepan. Cover with carrots, celery, onion, thyme, rosemary, salt, and pepper.
2. Place enough water in the saucepan to cover the chicken and vegetables plus about a half inch or so.
3. Cover and simmer for 20-30 minutes.
4. Meanwhile in a medium sized bowl mix together flour, baking powder, salt, and parsley. Using a pastry cutter, cut in butter until distributed throughout. Add just enough milk to hold dough together.
5. Drop dough by teaspoon fulls into saucepan and simmer for an additional 20 minutes.
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