Frickin' Chicken

From Shirley Evans

Makes 6 servings

1/4 c. butter

3- to 4-lbs. cut-up broiler-fryer chicken

2 c. water

2 medium carrots, sliced

1 medium onion, chopped

1 tsp. salt

2 tsp. chopped fresh thyme leaves (or 1/2 tsp. dried)

2 whole cloves

1 bay leaf

3 Tbsp. AP flour

1/2 c. milk

1/8 tsp. pepper

Parsley Dumplings (below)

Heat butter in Dutch oven or 12-inch skillet over medium-high heat until melted. Cook chicken in margarine until brown on all sides, 15 to 20 minutes. Drain butter from Dutch oven. Stir in water, carrots, onion, salt, thyme, cloves and bay leaf. Heat to boiling; reduce heat. Cover and simmer until chicken is done; 40 to 50 minutes.

Remove chicken; keep warm. Remove bay leaf. Mix flour, milk and pepper until smooth; pour into Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Return chicken to Dutch oven.

Prepare Parsley Dumplings.

1 1/4 c. AP flour

2 Tbsp. chopped fresh parsley

2 tsp. baking powder

1/2 tsp. salt

3 Tbsp. butter

2/3 c. milk

Mix flour, parsley, baking powder and salt in 2-qt. bowl. Cut in butter until mixture resembles fine crumbs. Stir in milk.

Drop dumplings by rounded spoonfuls onto hot chicken--Do not drop directly on liquid. Cover tightly; cook until dumplings are fluffy and dry on top, 10 to 14 minutes.