Chicken with Dumplings
Prep:  30 minutes   Cook: 1-1/2 hours   Serves:  4


1 chicken (3 pounds), cut up
1 medium onion
4 whole cloves
3 medium carrots, cut into 2-inch chunks
2 celery ribs, finely chopped
2 springs of parsley
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1-3/4 cups milk
1 cup plus 3 tablespoons sifted flour
1-1/2 teaspoons baking powder
Dash of salt
2 tablespoons chilled shortening
Chopped parsley, for garnish

  1.  In a large Dutch oven, combine chicken, onion pierced with cloves, carrots, celery, parsley, salt, pepper, 1 cup of milk, and 4 cups water.  Bring to a boil over medium heat, reduce heat to low, and simmer, covered, 1 hour.

2.  Sift 1 cup flour, baking powder, and salt together in a medium-size bowl.  Cut in shortening until mixture resembles coarse meal.  Add 1/2 cup milk all at once and mix lightly just until dough holds together.

  3.  Remove onion and parsley from stew.  Drain off liquid, reserving 3 cups.  Skim fat off reserved liquid and pour back into pot. Bring to a simmer and drop dumpling mixture by rounded teaspoonfuls on top of liquid.  Simmer uncovered 10 minutes; then cover and simmer 10 minutes longer.

  4.  Remove dumplings and chicken to a heated serving bowl.  Stir remaining 3 tablespoons flour into remaining 1/4 cup milk until smooth.  Stir into sauce in pan and bring to a boil, stirring until thickened.  Pour sauce over chicken and dumplings.  Sprinkle with chopped parsley.