Ingredients

1-1/2 lb (750 g) boneless skinless chicken, cut into large chunks (about 4 thighs and 2 breasts) 1/2 cup (125 mL) all-purpose flour 2 tbsp (25 mL) vegetable oil 1 large Ontario Onion, diced 3 Ontario Carrots, peeled and sliced 2 stalks Ontario Celery with leaves, sliced 8 oz (250 g) Ontario Mushrooms, sliced 4 cups (1 L) chicken broth 4 medium Ontario Potatoes, peeled and cut into large chunks Half of an Ontario Parsnip, peeled and grated (optional) 1 tbsp (15 mL) chopped fresh thyme or parsley leaves 1 cup (250 mL) milk 1/2 cup (125 mL) frozen peas Salt and pepper to taste Dumplings: 1-1/2 cups (375 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 2 tbsp (25 mL) cold butter 3 tbsp (45 mL) finely chopped fresh parsley, chives or green onion 1/2 cup (125 mL) milk

Description

Toss Chicken With 3 Tbsp (45 ML) Of The Flour To Coat Evenly. In Large Heavy-bottomed Saucepan, Heat Oil Over Medium-high Heat. Add Chicken; Cook Until Golden On All Sides. Add Onion, Carrots, Celery And Mushrooms. Cover And Reduce Heat To Medium; C

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