Chicken Stew with Cornmeal Dumplings

Wash chicken; pat dry. Roll in seasoned flour. Heat oil in a heavy skillet; brown chicken on all sides. Add celery, onion, thyme, parsley, and 4 cups boiling water; cover and cook over low heat for 3 1/2 hours, or until chicken is tender. Add enough boiling water to cover chicken then add salt. Drop dumpling batter by teaspoonfuls onto gently simmering stew. Cover and cook for 20 minutes (do not remove cover during first 10 minutes). Serve chicken stew immediately.
Chicken stew serves 6.

Cornmeal Dumplings

• 1/2 cup cornmeal
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 tablespoons cold butter
• 1/2 cup milk

For dumplings: Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or a fork until mixture resembles coarse meal. Add milk and stir. Drop onto hot stew.

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