Chicken Fricassee with Dumplings

This is one of the best comfort foods I've had. Perfect for a cold rainy day.

3 lbs. chicken parts (or as many boneless chicken breasts as you will eat)
**skin chicken if you prefer**
1/3 c. flour
1 1/2 tsp. salt
1 tsp. dried marjoram leaves
1/4 c. butter or margarine
2 med. onions, sliced
1 c. chopped celery
6 large carrots, peeled, pared, & halved
1 bay leaf
4 whole cloves
9 whole black peppercorns
1 can (13 3/4 oz) chicken broth

Dumplings
Makes 6 dumplings

1 1/2 c. packaged biscuit mix
chopped parsley
1 egg
1/4 c. milk
1/2 c. light cream


Wash chicken, dry on paper towels. On waxed paper combine flour, salt & marjoram, mix well. Dredge chicken in flour mixture, coating evenly. Shake off excess. Reserve leftover flour (about 2 tbsp.)

In 6 quart dutch oven, heat 2 tbsp of butter. When butter is hot, place chicken in pot and saute a few pieces at a time, skin side down, turning with tongs, until lightly browned on all sides, about 15 mins. Lift out with tongs, continue browning remaining chicken, adding more butter if required. Once all chicken is done, remove from pot, set aside.

To drippings, add onion, celery, carrots, bay leaf, cloves & black pepper. Saute, stirring 5 minutes. Stir in broth & 1 cup water, bring to a boil. Return chicken to pot, bring to a boil, reduce heat, cover and simmer for about 40 mins.

Dumplings In med. bowl, combine biscuit mix & parsley with fork, blend in egg & milk. Drop batter by rounded tablespoon 2-3 inches apart on top of chicken (try not to place dumplings in broth). Cook uncovered over low heat for 10 mins.

Cover tightly, cook another 10 mins. or until dumplings are light & fluffy. With slotted spoon, lift dumplings to baking dish, keep warm.

In a small bowl, combine the reserved flour mixture with light cream, stir until smooth. Stir flour mixture gently info fricassee, simmer 5 mins. or until mixture is thickened. Replace dumplings on top of chicken. Reheat gently until hot. Remove Bay leaf.

Serve

Serves 6

Enjoy,
Myrna