Chicken and Dumplings

Chicken and Dumplings
-2 T of olive oil
-4 carrots, 1 onion, 2 ribs celery (all chopped)
-1 Alden Hills stew chicken
-4 cups chicken broth
- rosemary, thyme (optional)
-1/2 cup flour
-2 tsp baking powder
-1/2 cup cornmeal
-1/2 tsp seal salt
-1/2 tsp black pepper
-3 T cold unsalted butter
-1 egg, lightly beaten
-1/2 cup milk
-1/4 cup parsley chopped

Heat oil in a large stockpot (medium heat). Add carrots, onions, and celery and cook (approx 5 min). Add stew bird to stockpot and continue to cook (8-10 min), turning occasionally until golden brown. Add 2 cups of water, broth, rosemary and thyme and bring to a boil. Reduce heat to medium-low, cover, and allow to simmer for 2 hrs.

Transfer stew bird to a large plate to cool. When cool enough, remove meat from bones and tear into small pieces and place back into pot with broth; bring to a boil.

Combine flour, cornmeal, baking powder, salt & pepper into a medium bowl and mix well. Add butter and cut into flour mixture with a pastry cutter. Add egg and milk, stirring slowly just until a soft dough forms. Do not overmix. Form small balls with the dough and carefully drop into the hot stock, then cover pot and simmer until dumplings are cooked through, about 20 minutes. Serve in soup bowl and garnish with parsley.