To cook reduced quantities: reduce all ingredients proportionately but not below one-third. To save time, do steps 1 and 2 for Chicken; then steps 1 and 2 for Dumplings; finish Chicken; make Gravy; finish dumplings. Chicken 1. Put all ingredients for Chicken except parsley in cooker, distributing vegetables among chicken pieces. 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 10 minutes. 3. Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger-tip control lightly to release pressure. 4. Open cooker. Remove chicken. Strain, measure and return cooking liquid to cooker. Discard bay leaf and vegetables. Gravy Measure 1 1/2 tablespoons flour and 2 tablespoons water for each cup of cooking liquid. In a small bowl, gradually add water to flour, blending until smooth. Place cooker with liquid on medium heat. Simmer. Stirring with a wire whisk, gradually add flour mixture to cooker. Cook, stirring constantly, until sauce thickens (approximately 5 minutes). Remove cooker from heat. Return chicken to cooker. Dumplings 1. Sift together flour, baking powder and salt thrice into a bowl. 2. In a separate bowl, beat egg with milk until well blended. 3. Gradually add egg mixture and parsley to flour. Mix lightly with a fork just until blended. 4. Place cooker on medium heat. Simmer. Using moistened, heaping tablespoons, drop dumpling dough on chicken pieces. 5. Close cooker without pressure regulator. Reduce heat to low and cook for 12 minutes. 6. Remove cooker from heat. Open cooker. 7. Transfer dumplings to the rim of a platter. Arrange chicken in the center. Pour one-half gravy over chicken. Garnish with parsley. Serve hot, accompanied with remaining gravy. Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #569 by Rooby ~~ltMsRooby~~at;sprintmail.com> on Apr 15, 1997