Ebony’s Stewed Chicken and Dumplings

Step 1

Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).

Step 2

Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.

Step 3

When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.

Step 4

Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.