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GoldenChickenDumpling2A Wonderful One-Pot Meal!
Shared by Mara Robbins. 

Serves 6 to 8






  • 1 large onion, minced
  • 2 tablespoons butter
  • 5 pounds whole chicken, cut into pieces
  • 4 carrots, peeled and sliced 1/4 inch thick
  • 2 ribs celery, sliced 1/4 inch thick
  • 1 cup rutabaga, chopped in ½ inch cubes
  • 1 cup orange cauliflower
  • 1 cup golden beets, chopped in ½ inch cubes
  • 1 cup golden potatoes, chopped in ½ inch cubes
  • 4 1/2 cups chicken stock
  • 1 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary
  • 2 bay leaves
  • 3 tablespoons minced fresh parsley leaves
  • Salt and pepper to taste


  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1 cup whole milk
  • 3 tablespoons reserved chicken fat (or unsalted butter)


  1. Sauté onions in butter, place in crock pot with all other stew ingredients except parsley
  2. Cook on high for 4 hours, or until chicken is falling off the bones
  3. Take chicken out of pot with slotted spoon, remove bones, return to pot

For the Dumplings:

Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.

Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

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