For chicken –

2 to 2 ½ pounds meaty chicken pieces (breasts, thighs, and drumsticks)
3 cups water
1 medium onion, cut into wedges
1 teaspoon dried basil, crushed
½ teaspoon salt
¼ teaspoon dried marjoram, crushed
¼ teaspoon pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots (2 medium)
½ cup sliced fresh mushrooms

For dumplings –

1 cup all-purpose flour
1 tablespoon snipped fresh parsley
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon dried oregano, crushed
1 beaten egg
¼ cup milk
2 tablespoons cooking oil

For gravy –

½ cup cold water
¼ cup all-purpose flour

1. Skin chicken, if desired. Rinse chicken. In a large pot combine chicken, 3 cups water, onion, basil, ½ teaspoon salt, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Cover and simmer about 10 minutes more or till chicken and vegetable are tender. Discard bay leaf.

2. For dumplings, in a mixing bowl combine 1 cup flour, parsley, baking powder, ¼ teaspoon salt, and oregano. In another bowl combine the egg, milk and oil; add to flour mixture. Stir with a fork just till moistened. Drop batter onto the hot chicken in broth, making 6 dumplings. Do not drop batter into the liquid. Return to boiling; reduce heat. Cover and simmer for 10-12 minutes or till a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.

3. For gravy, pour broth into a large measuring cup. Skim fat from broth; discard fat. Measure 2 cups of the broth; return to pot. Combine the ½ cold water and the ¼ cup flour; stir into the broth. Cook and stir till mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken and vegetables with dumplings.

Serves 6.