Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        chicken and vegetables
  4 1/2         pounds  broiler-fryer chicken -- halved
  8               cups  chicken stock or broth
  5                     whole         cloves
  2                     bay leaves
  4        tablespoons  butter or margarine
  1             medium  onion -- coarsely chopped
  1              clove  garlic -- large minced
     1/2      teaspoon  dried tarragon
     1/2      teaspoon  dried thyme
     1/2           cup  all-purpose flour
     3/4           cup  dry white wine or sherry -- (optional)
     1/4      teaspoon  black pepper
  6             medium  boiling potatoes -- (1-1/2 pounds)
  4             medium  carrots -- (1/2 pound)
  3                     celery stalks -- cut into 1-inch
                        -- pieces
  10            ounces  frozen peas -- thawed
     1/4           cup  chopped fresh parsley
                        ***DUMPLINGS***
  1 1/2           cups  all-purpose flour
  2          teaspoons  baking powder
     1/2      teaspoon  salt
     1/4           cup  vegetable shortening
     3/4           cup  milk
     1/4           cup  chopped fresh parsley

Preparation:

FOR THE CHICKEN : Peel carrots and potatoes and cut into 1-inch chunks along with celery; set aside. Put the chicken, broth, cloves and bay leaves in a 4 to 5-quart heavy flameproof casserole with a tight-fitting lid. Bring to a boil over medium heat. Simmer gently, partially covered, for 45 minutes. Transfer the chicken halves to a platter. Let stand until cool enough to handle. Strain the cooking liquid into a large glass measure and spoon off the fat from the surface. (To remove the last drops, blot them up with paper towels.) Melt the butter in the casserole. Add the onion and cook over medium-high heat for 5 minutes. Stir in the garlic, tarragon and thyme; cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring constantly. Add 6 cups of the reserved chicken cooking liquid, the wine and the pepper. Bring to a simmer, stirring constantly, to make a smooth, thin sauce. Add the potatoes, car rots and celery to the sauce. Simmer over low heat, partially covered, for 20-25 minutes or until the vegetables are tender but still firm. Meanwhile, discard the chicken skin and bones. Tear the meat into bite-size pieces and add to the vegetables. Stir in the peas and parsley. Cover and bring to a boil over medium heat. Reduce the heat to simmer. FOR THE DUMPLINGS: Mix the flour, baking powder and salt in a large bowl. Using your fingers, work in the shortening until the mixture is crumbly. Make a well in the center and pour in the milk. Add the parsley. Stir quickly with a fork until the ingredients are just mixed. Using a tablespoon, drop the batter into the broth to make 16 small dumplings, leaving space between them. Cover the casserole and simmer without disturbing, for 15-20 minutes. Spoon the chicken and dumplings into bowls and serve at once.

Nutritional Information:

362 Calories (kcal); 14g Total Fat; (33% calories from fat); 9g Protein; 52g Carbohydrate; 19mg Cholesterol; 399mg Sodium