Chicken Fricassee with Potato Dumplings

Ingredients

Chicken Fricassee

1 fryer chicken, cut up

6 potatoes, peeled

1 medium onion, sliced

2 celery stalks, chopped

1 clove of garlic, crushed

4 tsp. salt

1/4 tsp. pepper

1 package of frozen peas and carrots

1/2 cup flour

Dumplings

1/4 cup flour

1 egg, lightly beaten

1 tbs. chopped parsley

salt and pepper to taste

1. In a kettle, combine the chicken, vegetables and six cups of water. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until chicken is tender. Cut the meat if you wish.

2. Add peas and carrots. Thicken broth with flour mixed to a thin paste with water.

3. For the dumplings, remove potatoes from the broth and mash enough with a fork so it comes to one cup.

4. Mix lightly with the remaining dumpling ingredients. Drop the mixture by the tablespoon into simmering sauce. When the dumplings rise to the surface, cover and simmer for 12 to 15 minutes.