Stewed chicken and dumplings

• 1 whole small chicken or 3 chicken breasts
• 1 small onion
• salt and pepper
• 1 cup flour
• 2 teaspoons baking powder
• spring parsley, chopped
• 1/2/ cup milk

Clean chicken and cut into serving portions; place in sauce pan and partly cover with water. Add onion, salt and pepper and cook until tender. About 2 hours. Mix flour, baking powder, ½ teaspoon salt, chopped parsley, and milk to a thick batter and drop from spoon into boiling chicken broth. Cover tightly and cook for 20 minutes without raising lid. Place chicken on platter and surround with dumplings

Serve 6.

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