1 lg. hen, cut up
1/2 c. cooking oil
1 lg. onion, chopped
3-4 cloves garlic, chopped
4 c. water
3 tbsp. Pillsbury Shake & Blend flour
1/2 c. onion tops, chopped
1/4 c. parsley, chopped
Salt, to taste
Red & black pepper, to taste

Season hen with salt and pepper. Heat oil in a heavy pot. Brown the hen on all sides on medium to high heat. (A tip on browning: As chicken browns, so will the bottom of the pot. When the pot browns, add a small amount of water to dissolve the crusty drippings. Continue frying and repeat the process.)

When chicken is brown enough, add onions and garlic. Cook until onions are transparent. Then add 4 cups water, onion tops, parsley and flour. Bring to boil. Lower heat, cover and cook until tender.

Note: More water can be added to increase amount of gravy if needed. More or less flour can be used to reach desired gravy consistency.

VARIATION - DUMPLINGS:

2 tbsp. cooking oil
2 egg yolks, well beaten
3/4 c. water
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. parsley, finely chopped
1/4 tsp. black pepper
1/4 tsp. red pepper
3/4 tsp. salt
1/4 c. onion tops, chopped

Combine egg yolks, water and oil. Add remainder of ingredients and mix well. Drop by teaspoonful into boiling chicken gravy. Lower heat and cook for about 20 minutes. Note: Water may need to be added to the chicken gravy, as dumplings will absorb liquid.