Chicken and Dumplings | Louisiana Kitchen & Culture

Ingredients

• 4 tablespoons butter, in all
• 3½ pounds leg quarters
• 2 stalks celery, thinly sliced
• 1 large carrot, diced
• 1½ cups finely diced onion
• 4 cups chicken stock
• 2 cups water
• 2 teaspoons chicken base
• 1 cup green peas
• salt and pepper to taste
• 1 recipe dumplings (follows)
• celery leaves or parsley and sliced green onions, for garnish