Chicken with Drop Dumplings

In Dutch oven or stock pot over medium heat, brown chicken on all sides in butter and olive oil mixture.

Add water, celery, onion, garlic, thyme, parsley, bay leaf, salt and pepper.

Cover and bring to a boil; lower heat and simmer for 2 to 3 hours, or until chicken is tender.

Remove chicken; remove meat from bones and return meat to pot.

Put flour in a cup; blend in enough cold water to make a smooth paste.

Stir flour paste into hot stew, stirring constantly until thickened.

Add dumpling batter and proceed according to directions.