Speedy Chicken Stew
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 fryer chicken, cut up 1 medium onion, sliced 4 peppercorns
3 cubes or t chicken bouillon 4 carrots, thinly sliced 2 stalks celery, cut in 1" pieces
1 bay leaf 1 T salt 3 C water
1/4-1/2 C flour DUMPLINGS: 1-1/2 C flour, unsifted 1/2 t salt
2/3 C milk 2 T oil 2 t baking powder
1 t parsley flakes 1 egg, slightly beaten



1 In 4 qt casserole or Dutch oven, combine chicken, celery, onion, bay leaf, peppercors, salt, bouillon, and water. Cook covered 24 minutes, stirring once. Add carrots. Combine flour with 1/2 C water. Stir into chicken mixture. Cook covered 8 minutes. Prepare dumplings. Remove bay leaf and peppercorns; remove meat from bone at this point, if desired. Spoon dumplings by rounded tablespoons onto hot chicken mixture. Cook covered 6 minutes or until dumplings are no longer doughly on underside.
2 DUMPLINGS: In mixing bowl, combine flour, baking powder, salt, and parsley. Combine milk, egg, and oil; add to flour mixture and mix just until moistened. (Mixture will be soft.)

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