Cajun Chicken and Dumplings

Chicken
1 large chicken
2 quarts salted water
1/4 cup butter
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 pimento, chopped
1/4 cup chopped onion
1 quart milk
2 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper

Dumplings
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon baking powder
1 slightly beaten egg
1/4 cup (1/2 stick) softened butter
1 teaspoon olive oil
1/2 cup milk

Dumplings: In medium bowl, place flour, salt, garlic salt and ground white and black peppers. Add cayenne pepper, garlic powder, thyme, oregano and baking powder. Stir in egg, butter and olive oil. Gradually stir in milk. Knead dough until soft and smooth; divide into 5 small balls. Roll each ball on floured board until paper thin; cut into strips 1 1/2 inches wide and 3 inches long. Lay strips on wax paper for about 15 minutes before adding to broth.

Chicken: In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender.

Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and bones; set aside.

In medium fry pan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; saut? about 2 minutes.

To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce, vinegar, cayenne and white and black peppers. Stir in saut?ed vegetables; heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender.

Serve chicken, dumplings and broth in individual bowls.

Makes 6 servings.