Chicken and Dumplings

Makes 6 servings

• 1 cup all-purpose flour
• 2 broiler-fryer chicken (about 3 pounds each), cut up
• 2 tablespoons vegetable oil
• 3 ribs celery, cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 8 to 12 cups water
• 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. Editor’s Note: Any remaining chicken broth can be frozen for future use.