Serves:

Ingredients:

1 1-1/2- to 2-pound stewing
Into 1-inch pieces (about 1
1 md Stalk celery, cut
Into 1-inch pieces (about 1
1 sm Onion, chopped
(about 1/4 cup)
1/2 ts Browning sauce, if desired
1 ts Salt
1 Bay leaf
Parsley dumplings
1/2 c Cold water
1 md Green bell pepper, cut
Pieces (about 1 cup)
1 md Turnip, cut into 1-inch
Chicken, cut up
1 tb Vegetable oil
Or shortening
3 c Hot water
1/2 ts Salt
1/8 ts Pepper
2 md Carrots, cut into 1-inch
Pieces (about 1 cup)
1 lg Potato, cut into 1-1/2-inch
Pieces (about 1-1/4 cups)
2 tb All-purpose flour

Method:

Cook and stir chicken in oil in 12-inch skillet or Dutch oven about 15 minutes or until chicken is brown.
Add 3 cups hot water, 1/2 teaspoon salt and the pepper.
Heat to boiling; reduce heat.
Cover and simmer 2 to 2-1/2 hours or until chicken is almost tender.
Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf.
Cover and simmer about 30 minutes or until vegetable are tender.
Remove bay leaf.
Prepare Parsley Dumplings.
Shake 1/2 cup cold water and the flour in tightly covered container.
Gradually stir into stew.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid).
Cook uncovered 10 minutes.
Cover and cook 10 minutes longer.
6 SERVINGS; 440 CALORIES PER SERVING.