Chicken Fricassee With Dumplings

• 1 bay leaf
• 9 whole peppercorns
• 4 whole cloves
• 1/3 cup all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon dried marjoram
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 2 to 4 tablespoons butter
• 6 large carrots, cut into 1-inch pieces
• 1-1/2 cups chopped onions
• 2 celery ribs, cut into 1-inch pieces
• 1 can (14-1/2 ounces) chicken broth
• 1 cup water
• 1-1/2 cups biscuit/baking mix
• 2 tablespoons minced chives
• 1 egg, lightly beaten
• 1/4 cup milk
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half cream

1. Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat.
2. In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown.
3. Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag.
4. For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean.
5. Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

bay leaf, peppercorns, cloves, flour, salt, marjoram, chicken, butter, carrots, onions, celery, chicken broth, water, biscuitbaking, chives, egg, milk, flour, cream

Taken from www.tasteofhome.com/recipes/chicken-fricassee-with-dumplings/ (may not work)