Chicken And Parsleyed Dumpling Stew

Mix flour, 1/4 teaspoon salt and pinch pepper in plastic bag. Add chicken; shake to coat.

Heat oil and butter in large Dutch oven over medium heat. Add chicken; sauté until lightly browned, 10 minutes. Add onion and garlic; sauté 3 minutes, until golden brown.

Add broth, water, celery and remaining salt and pepper. Simmer, covered, 15 minutes.

Combine baking mix, parsley and rosemary in bowl. Stir in milk.

Uncover stew; bring to boiling; add vegetables. Form dumplings on wet teaspoon, one at a time, and drop into stew; you should have about 20 dumplings. Cook, uncovered, 5 minutes over medium heat. Cover; cook 5 minutes, until dumplings are firm. Ladle into bowls.