Name: Herb Chicken and Dumplings
Ingredients: 2 pound chicken pieces, breasts, thighs and drumsticks; 3 cup water; 1 medium onion, cut into wedges; 1 teaspoon dried basil, crushed; 1/2 teaspoon salt; 1/4 teaspoon dried marjoram, crushed; 1/4 teaspoon black pepper; 1 bay leaf; 1 cup sliced celery; 1 cup carrots, thinly sliced; 1/2 cup sliced fresh mushrooms; 1 cup all-purpose flour; 1 tablespoon fresh parsley, snipped; 2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon dried oregano, crushed; 1 egg, beaten; 1/4 cup milk; 2 tablespoon cooking oil; 1/2 cup water; 1/4 cup all-purpose flour

Herb Chicken and Dumplings

There's not a better comfort food than chicken and dumplings. Try these mouth watering Herb Chicken and Dumplings for a pleasant surprise. Your recipe for old fashioned chicken and dumplings is about to change for the better.

Cooking MethodCasserole

Ingredients

2 pounds chicken pieces, breasts, thighs and drumsticks
3 cups water
1 medium onion, cut into wedges
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
1 cup sliced celery
1 cup carrots, thinly sliced
1/2 cup sliced fresh mushrooms
1 cup all-purpose flour
1 tablespoon fresh parsley, snipped
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1 egg, beaten
1/4 cup milk
2 tablespoons cooking oil
1/2 cup water
1/4 cup all-purpose flour

Instructions

Skin chicken, if desired. Rinse chicken. In a large pot combine chicken, the 3 cups water, onion, basil, 1/2 tsp salt, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
Add celery, carrots and mushrooms. Return mixture to boiling; reduce heat. Cover and simmer about 10 minutes more or until chicken and vegetables are tender. Discard bay leaf.
In a mixing bowl combine the 1 cup flour, parsley, baking powder, the 1/4 tsp salt, and oregano.
In another bowl combine the egg, milk, and oil; add to flour mixture. Stir with a fork just until moistened.
Drop batter onto the hot chicken in broth, making 6 dumpling. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.
Transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
Pour broth into a large measuring cup. Skim fat from broth; discard fat. Measure 2 cups of the broth; return to pot.
Combine the 1/2 cup cold water and 1/4 cup flour; stir into broth. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken and vegetables with dumplings.