CHICKEN FRICASSEE WITH DUMPLINGS

INGREDIENTS

1 bay leaf 9 whole peppercorns 4 whole cloves

/ cup all-purpose flour 13 11/ tsp salt 2 1 tsp dried marjoram 1 broiler/fryer chicken

(3 to 4 lbs), cut up 2 to 4 tbsp butter 6 large carrots, cut into

1-inch pieces 11/ cups chopped onions 2 2 celery ribs, cut into

1-inch pieces 1 can (141/ oz.) chicken 2

broth 1 cup water DUMPLINGS: 11/ cups biscuit/baking mix 2 2 tbsp minced chives 1 egg, lightly beaten

/ cup milk 14 2 tbsp all-purpose flour

/ cup half-and-half cream 12 Prep Time: 20 minutes Cook Time: 1 hour, 25 minutes Yields: 6-8 servings NUTRITIONAL INFORMATION Not available 1. Place 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, sauté the carrots, onions and celery for 5-6 minutes or until onions begin to brown. 3. Stir in 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 tbsp into 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.