Chicken with Herb Dumplings

Chicken and Herb Dumplings

There are foods I will always associate with my childhood. Chicken with dumplings is one of those dishes. I can remember watching my Mother spooning the dumpling batter over the simmering pot of chicken and vegetables. She’d cover the pot and wait. When she uncovered it the dumplings had puffed up and pretty much covered the whole dish. It was magical to me. The dumplings were so tender and light. I can’t make this dish, all these years, later without thinking of her.

  Chicken and Herb Dumplings

1 T. oil
1 (3 lb.) broiler, cut into pieces
salt and pepper
flour for dredging
1 medium onion, chopped
2 carrots, peeled and sliced
3-4 potatoes, cut into chunks
2-3 c. chicken stock
1 t. each marjoram and thyme
1 c. buttermilk baking mix
1/3 c. milk
2 t. fresh parsley
2 t. snipped chives or green onions                                                                                                1/2 t. red pepper flakes
Season chicken pieces with salt and pepper and dredge pieces in flour. Heat oil in large skillet and brown chicken pieces on all sides. Remove chicken pieces and sauté onion until tender. Add carrots, potatoes, broth and chicken to skillet and cook, covered, 20 minutes. Sprinkle herbs over the chicken. Combine baking mix with milk, parsley, chives and red pepper flakes and spoon batter in skillet in 8 mounds. Cover and cook over low heat 20 more minutes. Serves 4.