Chicken and Dumplings

1 broiler-fryer, cut up 
2 cups chicken broth 
1/2 cup white wine
1 medium onion, quartered 
1 stalk celery, quartered
1 carrot, quartered
2 whole cloves garlic 
1 bay leaf 
1 teaspoon seasoned salt 
1/2 teaspoon lemon pepper
1/2 cup each, chopped celery, carrot and onion
1/2 cup green peas 
2 tablespoons flour 

Put the chicken in a large pot with broth, wine, onion, celery, carrot, garlic, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Add chopped veggies and peas the last 15 minutes of simmering. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Check for seasoning and add salt if needed. Drop dumpling batter by tablespoonfuls onto simmering mixture and cook, at a slow simmer, uncovered for 10 minutes. Cover and cook an additional 10 minutes.

Dumpling batter:

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon parsley
3 tablespoons shortening
3/4 cup milk

Place dry ingredients in large bowl. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Stir in milk just to incorporate, do not over work. Drop by tablespoonfuls onto hot, bubbling stew or soup. Cook, simmering uncovered for 10 minutes. Cover and continue cooking an additional 10 minutes.