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

1. Heat butter in a large skillet. Add chicken pieces and brown on all sides. Remove chicken from skillet.

2. Add onion, celery, celery leaves and garlic to fat in skillet. Cook until vegetables are tender. Sprinkle with flour and mix well. Add chicken broth, sugar, salt, pepper, basil, bay leaves and parsley; bring to boiling, stirring constantly. Return chicken to skillet and spoon sauce over it; cover.

3. Cook at 350 degree oven for 40 minutes.

4. Shortly before cooking time is completed, prepared Basil Dumplings.

5. Remove skillet form oven and turn control to 425 degrees. Stir peas into skillet mixture and bring to boiling. Drop dumpling dough onto stew.

6. Return to oven and cook, uncovered 10 minutes; cover and cook 10 minutes, or until chicken is tender and dumplings are done.

BASIL DUMPLINGS:

Combine 2 cups all-purpose biscuit mix and 1 teaspoon basil leaves in a bowl. Add 2/3 cup milk and stir with a fork until a dough is formed. Proceed as directed in recipe.