1/4 c. butter
2 broiler fryer chickens, cut up
1/2 c. chopped onion
1/4 c. chopped celery with leaves
1 clove garlic, minced
1/4 c. flour
4 c. chicken broth
2 tsp. salt
1/4 tsp. pepper
1 tsp. basil
2 bay leaves
1/4 c. chopped parsley
Basil Dumplings
2 (10 oz.) pkgs. frozen peas

1. Heat butter in large skillet. Add chicken, brown on all sides. Remove from skillet.

2. Add onion, celery and garlic. Cook until tender. Sprinkle with flour and mix well. Add broth and all spices, bring to boil, stirring constantly. Return chicken to skillet, cover with sauce; cover.

3. Cook in 350 degree oven for 40 minutes.

4. Shortly before ready, prepare Basil Dumplings.

5. Remove from oven and turn control to 425 degrees. Stir in peas. Drop dumplings onto stew.

6. Return to oven and cook uncovered 10 minutes; then cover and cook 10 minutes more until dumplings are dry (done). Serves 8.

BASIL DUMPLINGS: Combine 2 cups all purpose biscuit mix and 1 teaspoon basil in a bowl. Add 2/3 cup milk. Stir with fork until dough forms.