*  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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