1/3 c. flour
2 tsp. salt
1/2 tsp. pepper
4-5 lb. chicken, cut up
1/4 c. butter
1/4 c. chopped onions
3 c. water
1/2 tsp. Accent
3 med. carrots, cut in 1" pieces
8 sm. onions
1 c. frozen peas
1 1/2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt
3 tbsp. shortening
3/4 c. milk

Combine flour, salt and pepper. Coat on chicken pieces. Heat butter in Dutch oven. Add onions, saute until tender. Lift onions from pan. Add chicken. Brown slowly on all sides. Return onions to pan. Add water and Accent. Simmer 2 1/2 hours, covered. Add carrots. Simmer until carrots are tender.

Dumplings: Sift remaining flour, salt and baking powder. Cut in shortening. Stir in milk. Mix only until blended. Drop by spoonful on stew. Cook uncovered 10 minutes. Serves 6.