*  Exported from  MasterCook II  *
 
                           CHICKEN AND DUMPLINGS
 
 Recipe By     : Willa Govoro (Taste of Home Aug/Sept 95)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chicken & Turkey
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           all-purpose flour
    2                    broiler-fryer chickens (2 1/2-3 lbs each) -- cut up
    2      tablespoons   cooking oil
    3                    celery ribs -- cut in 1″ pieces
    3      medium        carrots -- cut in 1″ pieces
      1/4  cup           chopped fresh parsley
    2      teaspoons     salt
    1      teaspoon      garlic powder
    1      teaspoon      dried thyme
      1/2  teaspoon      pepper
    8      cups          water -- (up to 12 cups)
                         DUMPLINGS
    2      cups          all-purpose flour
    2      teaspoons     baking powder
    2                    eggs -- beaten
                         GRAVY
      1/4  cup           all-purpose flour
      1/2  cup           water
 
 Place flour in a bowl or bag; add the chicken pieces and dredge or shake to
 coat. In a large skillet, brown chicken in oil; drain. Place in an 8-qt
 Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to
 cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken
 is almost tender, about 45-50 minutes. Remove 1 cup of broth to use for
 dumplings; cool, then add flour, baking powder and eggs. Mix well to form a
 stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer
 for 15-20 minutes. Remove chicken and dumplings to a serving dish and keep
 warm. For gravy, remove 4 cups broth and vegetables to a large saucepan;
 bring to a boil. Combine flour and water; mix well. Stir into vegetable
 mixture. Cook over medium heat, stirring constantly, until thickened and
 bubbly. Pour over chicken and dumplings. Serve immediately.
 
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