Maw Maw’s Chicken and Dumplings (Fricassee)

I like to spoil my grandchildren; I knew this was my granddaughter’s favorite dish so I would cook it for her when she came. Here is a secret that neither she nor my daughter knows. Well you see neither of them like celery and some of my other grandchildren do not like green onions. So what I do is chop the celery extra fine and although the green onions are meant to be put in the dish in the last few minutes of cooking; I just add it early in the cooking process. That way it cooks down, disappears and no one knows that the celery and green onions are in the dish except us now. That will be our little secret. Ssssssssssssh, no telling!

Ingredients

• 1/2 jar Savoie's Roux or 1/2 cup roux
• 1 cut up fryer; skin removed optional
• 1 medium onion chopped
• 1 medium bell pepper chopped
• 2 ribs celery, very finely chopped
• 1 tsp garlic powder
• 2 pods of fresh garlic
• 1/2 cup scallions green onions chopped finely
• 2 cups flour
• 1 tsp salt
• 4 tsp baking powder
• 1/4 tsp pepper
• 1 egg beaten
• 3 tbsp melted shortening
• enough milk to make the dough sticky

Directions