Chicken with dumplings in a frying pan

Ingredients:

• 1/4 cup cornmeal, ground in a millstone
• 2 tsp paprika
• 1 package (450 g) chilled dough for buns
• 3 tablespoons unsalted butter
• 1 large onion, diced
• 1/3 cup premium flour
• 1 package (900 ml) of low-salt chicken broth
• 1 grilled chicken, remove the skin, tear the meat into large pieces (about 4 tbsp.)
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/4 cup fresh parsley leaves, chopped

Preparation:

1. In a medium bowl, combine cornmeal, paprika, and 0.5 teaspoon salt. Cut each bun dough circle into 4 pieces. Dredge in cornmeal. Set aside.
2. In a large, lidded skillet, melt the butter over medium-high heat. Add the onion and cook, uncovered, stirring frequently, until softened slightly, about 5 minutes. Sprinkle with flour and stir to coat the onion. Slowly whisk in the chicken broth, 1 cup at a time. Add 2 teaspoons of salt and 1/2 teaspoon of black pepper and bring to a boil. Reduce heat and add the chicken, celery, and carrots.
3. Place the dough pieces on top of the chicken mixture, cover, and simmer until the dumplings are light and fluffy, about 25 minutes. Sprinkle with parsley before serving.