Chicken and Herbed Dumplings

3-4 chicken thighs, skinned if desired
1 tablespoon flour
1 onion, quartered
2 carrots, cut into chunks
2-3 ribs celery, cut into chunks
3-4 cloves garlic, sliced or minced
1 bay leaf
3 cups chicken or vegetable stock (if using ours, use 1- 2 teaspoon per cup of water)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 teaspoon sea salt (or less, depending on the stock mix)
1/2 teaspoon freshly ground white peppercorns
1/2 teaspoon sweet Hungarian paprika
for the dumplings:
1 cup flour
1/2 cup fresh bread crumbs
2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
2 tablespoons melted butter
1/4 cup finely chopped onion
1/3 cup milk
1 tablespoon each finely minced parsley and basil
1/4 teaspoon white pepper

Dredge the chicken pieces with the flour and put all ingredients for the chicken in a heavy bottomed stock pot. Bring to a boil, reduce to simmer, cover, and cook gently for 1 hour, or until chicken and vegetables are done. Remove chicken and set aside while you prepare the dumplings. Bring the liquid mixture back to a boil. In meantime, prepare the dumplings by combining the flour, crumbs, baking powder, and salt in bowl. Whisk well. In another bowl, beat egg, melted butter, onion, milk, parsley and pepper. Stir into the dry ingredients to make a stiff batter. Drop by tablespoons on top of bubbling liquid. Cover. Cook 5 minutes without lifting the cover. Serve immediately.

Chicken  --  Main Dishes