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1
Season chicken with salt and pepper.
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2
Heat the vegetable oil, over medium heat, in roasting pan on top of stove.
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3
Place chicken in the oil and brown on both sides.
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4
Add the vegetables and bay leaf.
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5
Saute the vegetables for 1 minute.
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6
Add the chicken stock, cover and place in the oven.
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7
Bake for 30 minutes, or until the chicken is tender.
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8
Remove from the oven.
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9
To create a sauce, remove the chicken and vegetables from the pan, leaving the stock.
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10
In a small sauce pan, over medium heat, combine the melted butter and flour.
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11
Mix well.
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12
Cook for about 3 minutes, stirring constantly for a blond roux.
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13
Place roasting pan on stove, over a low flame and whisk in the roux.
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14
Once the sauce has thickened, about 6 to 8 minutes, add the reserved chicken and vegetables.
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15
Add the dumplings and simmer for 5 minutes.
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16
Spoon into individual serving bowls.
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17
Garnish with chopped parsley.
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18
Melt butter in medium saucepan over low heat.
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19
Add minced onions.
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20
Cook onions for approximately 2 minutes until tender.
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21
Do not brown.
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22
Remove from heat.
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23
Combine all dry ingredients in a small bowl.
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24
Mix dry ingredients with butter and onions in saucepan.
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25
In a separate bowl, combine eggs and milk, beating slightly.
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26
Add eggs and milk to flour mixture in saucepan.
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27
Mix so it achieves the consistency of mashed potatoes.
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28
To cook, drop by the teaspoon onto a rack in a steamer.
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29
Steam until dumplings are cooked, about 4 to 6 minutes.
