Yield: 4 servings

Preparation time: 15 minutes
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1/4 cup flour
1 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
2 1/2-3 pounds chicken, cut into serving pieces and remove skin
1 tablespoon margarine
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 small carrot, finely chopped
1/2 teaspoon thyme
4 cups chicken broth
Dumplings:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/2 cup milk
1 tablespoon margarine, melted
1 tablespoon parsley, finely chopped

Cooking time: 65 minutes
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For Chicken:
In a large bowl, combine flour, seasoned salt and pepper.
Add chicken and toss to coat; set aside.
In a 6 quart nonstick dutch oven, melt 2 tablespoons margarine over medium-high heat and brown chicken, turning once; remove and set aside.
Add remaining 1 tablespoon margarine and onion and cook onion, celery and carrot over medium heat, stirring ocasionally 6 minutes or until vegetables are golden.
Add thyme and cook, stirring occasionally, 1 minute.
Add broth and chicken.
Bring to a boil over high heat.
Reduce heat and simmer covered 30 minutes or until chicken is thoroughly cooked.
Remove chicken; cool slightly.
Remove meat from chicken bones, then return meat to dutch oven.

For Dumplings:
In a large bowl, combine flour, baking powder, seasoned salt and pepper.
Add milk, melted margarine and parsely and stir just until moistened.
Bring chicken mixture to a boil over high heat.
Drop dough by tablespoonfuls into the broth.
Reduce heat to low and simmer covered 12 minutes or until dumplings are cooked.
(Don't remove lid until end of cook time.)

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