Preparation / Directions:
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.