Chicken stew with parsley dumplings

About twoish years ago, I found this recipe while watching the Food Network.  The show was Quick Fix Meals with Robin Miller.  She had a lot of good ideas and recipes.  One of the best recipes I got from watching her show was a recipe for chicken stew with parsley dumpling which is now one of hubby's favorite meals.  He typically does not eat dinner leftovers for lunch.  However when I make this for dinner, he will make an exception.

Stars of the recipe:

• 1 tsp. Extra virgin olive oil or vegetable oil


• 2 cups chopped onion


• 1 cup sliced carrots


• 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups


• 2 cups sliced mushrooms (Sometimes I leave these out because hubby does not like mushrooms.)


• 1 cup frozen peas


• 1/2 teaspoon salt, divided


• 8 cups reduced-sodium chicken broth (I used between 4 and 6 cups instead.)


• 1 cup all-purpose flour


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 2 tablespoons chopped fresh parsley leaves


• 1/4 teaspoon pepper


• 1/2 cup buttermilk


• 1 tablespoon olive oil

Steps:

1. In a large stock pot or Dutch oven, add the oil.


2. Add the onions and carrots and saute for 1 minute.


3. Add the chicken and cook just until the chicken starts to brown, but is not cooked through.


4. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.


5. Add the chicken broth and set pan over high heat.


6. Bring to a boil. Let simmer 10 minutes.


7. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.


8. Add buttermilk and oil and stir with a fork until mixture comes together.


9. Using a large spoon or a small ice cream scoop (I use a cookie dough scoop.), drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid.


10. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through!