Chicken and Dumplings

Ingredients

1 3 to 5 lb Chicken cut into pieces

1/2 tsp Lawry’s seasoning salt

1/2 tsp freshly ground black pepper

1/8 tsp ground nutmeg

1/8 tsp ground basil

1/8 tsp ground oregano

1/4 tsp of paprika

All purpose flour for dredging chicken

7 Tbs. of olive oil or bacon drippings or both

1 medium onion chopped

1 bell pepper diced

1 celery stalk chopped

2 carrots chopped

2 bay leafs

6 to 8 Cups of water

1 to 2 Maggi chicken boullion cubes

For Dumplings

1 1/4 Cups of all purpose flour

1 1/2 tsp of baking powder

1 tsp Lawry’s seasoning salt

1 egg beaten

1/2 Cup of Buttermilk

1 Tbs of melted butter

Directions

1. Season chicken pieces with all the above spices and dredge in flour. Heat 2 tbs of the olive oil or bacon drippings in skillet and saute chopped onion until golden.
2. Remove onions from skillet and add the remaining 5 tbs of oil and fry chicken in batches until golden brown. Place pieces in large pot and add the browned onion, bell pepper, celery, carrots, bay leafs, water and bouillon. Bring to a boil, then reduce heat and let simmer 30 minutes.
3. For the dumplings sift together flour, baking powder and seasoning salt. Add beaten egg, melted butter and buttermilk and blend to form a soft sticky ball of dough.
4. Remove lid on pot and using a regular tablespoon drop 1 tbs. of dough into stew at a time until all dough is gone. Cover pot for 20 minutes and let simmer. Dumplings will get puffy when done.
5. Remove bay leafs and serve. If you want to brown the dumplings which is what Kay’s does, transfer to an ovenproof dish and place in 350 F oven for 10 minutes .

Serves 4 to 6