For chicken –
2 to 2 ½ pounds meaty chicken pieces (breasts,
thighs, and drumsticks)
3 cups water
1 medium onion, cut into wedges
1 teaspoon dried basil, crushed
½ teaspoon salt
¼ teaspoon dried marjoram, crushed
¼ teaspoon pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots (2 medium)
½ cup sliced fresh mushrooms
For dumplings –
1 cup all-purpose flour
1 tablespoon snipped fresh parsley
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon dried oregano, crushed
1 beaten egg
¼ cup milk
2 tablespoons cooking oil
For gravy –
½ cup cold water
¼ cup all-purpose flour
1. Skin chicken, if desired. Rinse chicken. In a large
pot combine chicken, 3 cups water, onion, basil, ½
teaspoon salt, marjoram, pepper, and bay leaf. Bring
to boiling; reduce heat. Cover and simmer for 25 minutes.
Add celery, carrots, and mushrooms. Return mixture
to boiling; reduce heat. Cover and simmer about 10
minutes more or till chicken and vegetable are tender.
Discard bay leaf.
2. For dumplings, in a mixing bowl combine 1 cup
flour, parsley, baking powder, ¼ teaspoon salt,
and oregano. In another bowl combine the egg, milk
and oil; add to flour mixture. Stir with a fork just
till moistened. Drop batter onto the hot chicken in
broth, making 6 dumplings. Do not drop batter into
the liquid. Return to boiling; reduce heat. Cover
and simmer for 10-12 minutes or till a wooden toothpick
inserted into a dumpling comes out clean. Do not lift
cover while simmering.
3. For gravy, pour broth into a large measuring cup.
Skim fat from broth; discard fat. Measure 2 cups of
the broth; return to pot. Combine the ½ cold
water and the ¼ cup flour; stir into the broth.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 1 minute more. Serve gravy over
chicken and vegetables with dumplings.