(3- to 3-1/2-pound) chicken, cut into serving pieces (with or without skin)
4
large carrots, cut into 2-inch pieces
3
ribs celery, cut into 1-inch pieces
1
large onion, cut into 1-inch wedges
1
envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix*
1-1/2
cups water
1/2
cup apple juice
Parsley Dumplings (recipe follows, optional)
*Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.
1. In 6-quart Dutch oven or heavy saucepan, heat oil over medium-high heat and brown half of the chicken; remove and set aside. Repeat with remaining chicken. Return chicken to Dutch oven. Stir in carrots, celery, onion, soup mix blended with water and apple juice. Bring to a boil over high heat. Reduce heat to low; simmer covered, 25 minutes or until chicken is thoroughly cooked, juices run clear and vegetables are tender.
2. Meanwhile, prepare Parsley Dumplings. Drop 12 rounded tablespoonfuls of batter into simmering broth around chicken. Simmer covered, 10 minutes or until toothpick inserted into center of dumplings comes out clean. Season stew, if desired, with salt and black pepper.
Parsley Dumplings
In medium bowl, combine 1-1/3 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon chopped fresh parsley and 1/2 teaspoon salt; set aside. In measuring cup, blend 2/3 cup milk, 2 tablespoons melted butter or margarine and 1 egg. Stir milk mixture into flour mixture just until blended.
Variation
Add 1 pound quartered red potatoes to stew with carrots; omit dumplings.
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