Chicken and Parsleyed Dumpling Stew

This is a Readers' Favorite from Family Circle Magazine in 1983.

1/2 cup all-purpose flour
3/4 teaspoon salt
Pinch plus 1/4 teaspoon pepper
1 (3 pound) broiler-fryer, cut up
3 tablespoons vegetable oil
1 tablespoon butter
1 medium-size onion, sliced
1 clove garlic, finely chopped
1 (13 3/4 ounce) can chicken broth
2 cups water
1 large rib celery, sliced
1 cup all-purpose baking mix (buttermilk or regular)
1 1/2 tablespoons chopped parsley
1 1/2 teaspoons dried rosemary
1/3 cup milk
1 (10 ounce) package frozen mixed vegetables

Mix flour, 1/4 teaspoon salt and pinch of pepper in plastic bag. Add chicken; shake to coat.

Heat oil and butter in large Dutch oven over medium heat. Add chicken; saut� until lightly browned, 10 minutes. Add onion and garlic; saut� 3 minutes, until golden brown. Add broth, water, celery and remaining salt and pepper. Simmer, covered, 15 minutes.

Combine baking mix, parsley and rosemary in bowl. Stir in milk. Uncover stew; bring to boiling; add vegetables. Form dumplings on wet teaspoon, one at a time, and drop into stew; you should have about 20 dumplings. Cook, uncovered, 5 minutes over medium heat. Cover; cook 5 minutes, until dumplings are firm. Ladle into bowls.