Instructions: Using a large skillet with cover, cook chicken pieces in melted butter, turning to brown all sides. Pour in chicken broth, add celery salt and salt to taste. Cover and simmer slowly until tender, about 30 minutes. Remove chicken from stock and let cool enough to handle. Then remove skin and bones, leaving each leg or thigh whole.

Meanwhile, blend cornstarch and wine and stir into hot chicken broth; cook, stirring, until thickened. Pour gravy into a 9x13-inch baking dish. Roll our refrigerator biscuits to make each a 3-inch circle. Wrap one dough circle around each piece of chicken, press edges together to seal, and place in the baking dish. Brush the tops of the bis- cuits with half-and-half. Bake in a 400 oven for 20 minutes or until lightly browned.

Arrange dumplings on a platter and serve with gravy in a sauce bowl.

Makes 6 to 8 servings.

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