Serves: 6
Total Calories: 392

1/4 cup margarine or butter
3 to 3 1/2 pounds cut up broiler fryer chicken
2 cups water
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
1/2 teaspoon dried thyme
2 whole cloves
1 dried bay leaf
3 tablespoons all purpose flour
1/2 cup milk or water
1/8 teaspoon pepper
Parsley Dumplings:
1 1/4 cups all purpose flour
2 tablespoons chopped fresh parsley
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine or butter
2/3 cup milk

Melt margarine in Dutch oven or 12-inch skillet over medium-high heat. Cook chicken in margarine 15 to 20 minutes or until brown on all sides. Drain margarine from Dutch oven.
Stir water, carrots, onion, salt, thyme, cloves and bay leaf into chicken. Heat to boiling reduce heat. Cover and simmer 40 to 50 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Prepare Parsley Dumplings.
Remove chicken keep warm. Remove bay leaf discard. Mix flour, milk and pepper until smooth pour into Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute reduce heat. Return chicken to Dutch oven.
Drop dumpling dough by rounded tablespoonfuls onto hot chicken (do not drop directly into liquid). Cover tightly and cook 10 to 14 minutes or until dumplings are fluffy and dry on top.

1 Serving: Calories 490 (Calories from Fat 250) Fat 28g (Saturated 7g) Cholesterol 90mg Sodium 1040mg Carbohydrate 30g (Dietary Fiber 2g) Protein 32g
% Daily Value: Vitamin A 56% Vitamin C 4% Calcium 18% Iron 16%
Diet Exchanges: 2 Starch, 3 1/2 Lean Meat, 3 Fat
Parsley Dumplings
1 1/4 cups all-purpose flour
2 tablespoons chopped fresh parsley
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine or butter
2/3 cup milk
Mix flour, parsley, baking powder and salt in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.

Betty's Tip
The word fricassee refers to a method of cooking. Classic fricassee is usually made with chicken that has been sautéed in margarine or butter before being simmered with vegetables. The result is a thick and chunky stew.

Nutritional Facts:

Serves: 6
Total Calories: 392
Calories from Fat: 145

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Chicken Fricassee
Chicken Marsala
Chicken Salad
Chicken a la King
Chicken with Wild Rice and Cranberry Stuffing
Crunchy Oven-Fried Chicken
Easy Chicken Pot Pie
Oven Chicken Kiev
Oven-Barbecued Chicken
Salsa Arroz con Pollo
Skillet-Fried Chicken
Spice-Rubbed Rock Cornish Hens
Turkey Divan