Jenny's Chicken & Dumplings

Pour oil into large soup pot or Dutch oven over medium heat. Add chicken pieces and sprinkle with salt and pepper. When chicken starts to sizzle, add onion and brown for 2 to 3 minutes. Turn all pieces to other side and brown another 2 minutes.

Add water and bring to a boil. Add beans and carrots, rearranging chicken so that veggies and chicken are sitting equally in the broth. Cover with a lid and bring to a boil. Lower heat and simmer 30 minutes.

Meanwhile, make the dumpling batter: In a medium mixing bowl, stir together flour, salt and baking powder. In a separate small bowl, stir together milk and oil with fork.

When chicken is almost done cooking, add liquid to flour and stir until well incorporated. Roll into a log shape and cut into 8 equal pieces (about 2-inches in size).

Back at the stove, after chicken has simmered 30 minutes, check the chicken with a probe thermometer to be sure it's done (it should read 180 degrees F or higher). Pour thickener into simmering pot and stir until broth is slightly thickened, about 1 to 2 minutes.

Place dumpling pieces on top of chicken and vegetables, (set them directly on the chicken or veggies.) Cover with lid and simmer for 10 more minutes until dumplings are steam-cooked and done.