Chicken Stew with Parsley Dumplings

Directions

1. 1
   Season chicken with salt and black pepper.
2. 2
   Brown chicken in the olive oil with the rosemary and thyme in a Dutch oven, then stir in the onions, carrot, celery and garlic, cooking  until the vegetables sweat and soften lightly.
3. 3
   Add the mushrooms and green beans, continuing to cook and stir until mushrooms are semi-cooked.
4. 4
   Add the flour and stir vigorously to coat the vegetables and chicken.
5. 5
   Add the bay  leaf and the chicken broth and bring to a boil, then reduce heat, cover and simmer for 25 minutes, stirring occasionally.
6. 6
   Add the peas and potatoes and stir again, cooking another 15 minutes, covered.
7. 7
   In a  medium bowl, mix together the dumpling flour, baking powder, salt and parsley.
8. 8
   Cut the butter into small bits and work into the flour using a fork until butter is incorporated, then stir in the milk to form a wet dough.
9. 9
   Stir the half and half (or milk) into the stew, then top with dallops of dumpling dough by about rounded tablespoonfuls.
10. 10
    Simmer, uncovered for ten minutes, then cover with the pot lid and simmer for another ten minutes to finish steaming the dumplings.