|Frying chicken||3 Pound, cut up (1 Piece)|
|Celery stalks||2 , cut into 1-inch pieces|
|Baby onions||6 , peeled|
|Chicken bouillon cubes||3 (Or Teaspoons)|
|Water||3 Cup (48 tbs)|
|Carrots||4 , cut into thin slices|
|Flour||1⁄4 Cup (4 tbs)|
|Unsifted flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Slightly beaten egg||1|
|Grated parmesan cheese||2 Tablespoon|
Combine chicken, celery, onion, bay leaf, peppercorn, salt, bouillon and water in 4-quart casserole or Dutch oven.
Microwave, covered, 24 minutes on high, stirring once.
Combine 1/4 cup flour with 1/2 cup water.
Stir into chicken mixture.
Microwave, covered, 8 minutes on high.
Meanwhile, prepare dumplings: combine flour, baking powder, salt and parsley flakes.
Combine milk, egg and oil; add to dry ingredients and mix just until moistened. (Mixture will be soft.) Remove bay leaf and peppercorns from stew and if desired, meat from bone.
Spoon dumplings by rounded teaspoons into hot chicken mixture.
Microwave, covered, 6 minutes on high or until bottom of dumplings are no longer soft on underside.