-
1
In large heavy pot, heat 2 tablespoons oil. Place half the chicken pieces skin side down in hot oil, season with 1/4 of the salt and pepper and cook, uncovered, until crisp and brown, about 5 minutes or so. Turn, season second side with 1/4 of the salt and pepper and brown, about 5 minutes or so. Remove chicken to large plate. Repeat with second batch, adding 1 tablespoon oil to pan.
-
2
Add the chopped vegetables to the pot and cook, stirring occasionally, until soft, about 8 minutes. Stir in herbs and broth. In a small jar, shake water and flour together to a smooth paste. Stir into broth. Cook, stirring, until mixture begins to thicken. Return the chicken to the pot. Bring to a simmer, cover and cook for an hour.
-
3
Remove chicken to large plate. Use two forks to remove the skin and take the meat off the bones. Cut meat into bite-size pieces and return it to the pot. Taste for seasoning.
-
4
While stew returns to a simmer, make dumplings. In medium bowl, whisk together flour, baking powder and salt. Drizzle melted butter over flour mixture, stirring with a large fork. Stir in milk. Let stand for 5 minutes before scooping onto stew.
-
5
Stir in the parsley. Spray a #40 scoop or round measuring tablespoon with cooking spray. Drop level scoops or rounded tablespoons of dough onto simmering stew. Cover and simmer dumplings for 20 minutes, then test one to see if toothpick inserted into the center comes out clean. If not, cover and simmer an additional 5 minutes.
