Directions:
- Prepare the chicken: In a shallow dish, combine the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge the chicken pieces in the seasoned flour. In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat, then add the chicken pieces. Cook until thoroughly browned, about 5 minutes on each side; transfer to a 4-quart slow cooker.
- Meanwhile, slice the leeks into 1/2-inch rounds and wash and drain them well. Cut the fennel in half vertically, cut out the tough core, then cut the fennel crosswise into 1/2-inch slices. Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the leeks, fennel, and 2 tablespoons of the dredging flour. Cook, stirring frequently and scraping up the browned bit from cooking the chicken, for about 5 minutes, until the vegetables are slightly softened and the flour is cooked and golden brown. Add 1 1/2 cups of water and bring to a boil, stirring. Pour the vegetables and liquid into the cooker over the chicken. Cook, covered, on the low setting for 3 1/2 to 4 hours, until the vegetables are soft and the chicken is falling off the bone and tender. If the liquid is to runny, spoon a 1/4 cup of it into a measuring cup and whisk in 1 tablespoon flour, then pour it back into the slow cooker. Stir in the thyme and minced parsley and add more salt and pepper to taste, as necessary.
- Prepare the dumplings: In a medium bowl, combine flour, baking powder, salt, and parsley with a fork, then add the milk. Stir with the fork until the dry ingredients are just combined and moistened – do not overmix the dough. Use a large spoon to gently scoop 1/2-cup dollops of dumpling dough onto the surface of gravy in the cooker. Sprinkle the tops of the dumplings with pepper and salt. Cook, uncovered, on the high setting, for 5 minutes, then replace the lid and cook for 25 to 30 minutes longer, until the dumplings are cooked through and fluffy; a toothpick inserted in the center of a dumpling will come out clean. Serve in large bowls, garnished with the parsley sprigs and reserved fennel rounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 805.93 Kcal (3374 kJ) | ||
| Calories from fat | 395.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.96g | 68% | |
|---|---|---|---|
| Cholesterol | 211.69mg | 71% | |
| Sodium | 807.83mg | 34% | |
| Potassium | 1162.42mg | 25% | |
| Total Carbs | 54.9g | 18% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 44.34g | 89% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 4.9mg | 27% | |
| Calcium | 299.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 196.9 Kcal (824 kJ) | ||
| Calories from fat | 96.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 68% | |
|---|---|---|---|
| Cholesterol | 51.72mg | 71% | |
| Sodium | 197.37mg | 34% | |
| Potassium | 284mg | 25% | |
| Total Carbs | 13.41g | 18% | |
| Sugars | 0.8g | 13% | |
| Dietary Fiber | 1.13g | 18% | |
| Protein | 10.83g | 89% | |
| Vitamin C | 2.9mg | 20% | |
| Iron | 1.2mg | 27% | |
| Calcium | 73.2mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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