Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    1-1/2- to 2-pound stewing -- Chicken, cut up
   1      tablespoon    Vegetable oil -- Or shortening
   3      cups          Hot water
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper
   2      medium        Carrots -- cut into 1-inch
                        (about 1 cup)
   1      large         Potato -- cut into 1-1/2-inch
                        (about 1-1/4 cups)
   1      medium        Turnip -- cut into 1-inch
                        (about 1 cup)
   1      medium        Green bell pepper -- cut
                        1-inch pieces (about 1
   1      medium        Stalk celery -- cut
                        1-inch pieces (about 1
   1      small         Onion -- chopped
     1/4                cup)
     1/2  teaspoon      Browning sauce -- if desired
   1      teaspoon      Salt
   1                    Bay leaf
                        Parsley dumplings
     1/2  cup           Cold water
   2      tablespoons   All-purpose flour

Preparation:

Cook and stir chicken in oil in 12-inch skillet or Dutch oven about 15 minutes or until chicken is brown. Add 3 cups hot water, 1/2 teaspoon salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2-1/2 hours or until chicken is almost tender.Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf. Cover and simmer about 30 minutes or until vegetable are tender. Remove bay leaf.Prepare Parsley Dumplings. Shake 1/2 cup cold water and the flour in tightly covered container. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.