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Ingredients
Method
- Preheat oven to 325*
- In adutch oven(heavy-bottomed large pot) on medium-high heat, pour oil in pot and brownchickenon all sides. Remove chicken and set aside. Combineonion,garlic,whole carrot, andceleryin the pot and saute until onions are soft and translucent. Pour water over sauteed vegetables and add browned chicken back into the dutch oven. Stir inpoultry seasoningandBetter than Bouillon. Put the top on and cook in the oven until the chicken is tender and falling off the bone, about 2 hours.
- Take the pot out of the oven and remove the chicken and carrot. Once the chicken is cool enough to handle, remove the bones and dice up the chicken meat. Transfer chicken back into dutch oven and addfrozen mixed vegetablesandheavy cream. Cook on medium-low heat and bring to a simmer for about 10 minutes while you make dumpling dough.
- In a mediumbowl,whisktogetherKetonia mix,baking powder,salt, anddried parsley. Add heavy cream and mix well. With alarge spoon, roughly scoop 6 balls of dough and carefully place them in the simmering chicken stew. Place the lid back on the dutch oven and steam dumplings for 15 minutes.