1 chicken
3 c. green onions
2 c. parsley
1 c. dry wine
1 tsp. cayenne pepper
2 tbsp. Worcestershire sauce
1 tsp. garlic powder
Salt and pepper to taste
1/2 c. flour
3 tbsp. oil
2 c. English peas
2 c. thinly sliced carrots

DUMPLINGS:

2 c. flour
2 1/4 tsp. baking powder
1/4 tsp. cayenne pepper
1 tsp. salt
1 1/3 c. milk or buttermilk

Place chicken in large stock pot with onions, parsley, wine and seasoning. Pour enough water to cover, bring to a boil; reduce and cook for 1 hour. Remove chicken from pot; let cool; cut meat into pieces.

Make a roux from flour and oil; brown. Add 2 cups stock. Pour in remaining stock and stir. Add peas and carrots, salt and pepper to taste. Let cook about 30 minutes.

Dumplings: In large bowl combine flour, baking powder, salt and pepper. If you use buttermilk also add 1 teaspoon baking soda. Add milk, stir. Turn up the heat under the pot to medium so that it boils. Drop batter by spoons into boiling stock, cover and cook for about 20 minutes. Return chicken to pot.