1/4 c. butter
2 broiler-fryer chickens, cut in pieces
1/2 c. chopped onion
2 tbsp. chopped celery leaves
1/4 c. chopped celery
1 clove garlic, minced
1/4 c. flour
4 c. chicken broth
1 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried leaf basil
2 bay leaves
1/4 c. chopped parsley
1 (10 oz.) pkg. frozen peas

In large roasting pan, melt butter. Add chicken pieces and brown on all sides. Add onion, celery, celery leaves and garlic. Cook until vegetables are tender. Sprinkle with flour and mix well. Add chicken broth, sugar, salt, pepper, basil, bay leaves and parsley. Cover and bake in 350 degree oven for 40 minutes.

Add peas and drop Basil Dumplings by 1/8 cup mounds onto stew. Increase oven to 425 degrees and bake uncovered 10 minutes; cover and bake 10 minutes longer, until chicken is tender and dumplings are done. 8 servings.

BASIL DUMPLINGS:

2 c. all-purpose biscuit mix
2/3 c. milk
1 tsp. dried leaf basil

Combine all ingredients in bowl; stir with fork until well mixed.