Chicken Stew with Butter Biscuit Dumplings

Every time I make this, Jay raves about how much he loves it!! Don't leave out the bay leaf, it adds a lot of flavor!

2 T. olive oil
1 onion, diced
2 carrots, diced
3 celery ribs, diced
2 lbs. chicken
1 quart chicken broth
1 bay leaf
1/2 t. marjoram
real salt and freshly ground pepper, to taste

Dumplings:

1 c. flour
1 1/2 t. bkg powder
1/4 t. salt
3 T. butter
1/3 c. + 1 T. milk


In a stockpot, heat 1 T. of the oil and lightly saute vegetables. Remove to a paper towel and add the rest of the olive oil. Brown the chicken pieces in 2 batches and remove the chicken. Add the broth and scrape up any of the browned bits from the chicken. Add the chicken, vegetables, and herbs, bring to a boil. Cover and reduce to a simmer for 45 minutes or until the chicken is tender. Remove the chicken and defat the broth. Drop in the dumplings and simmer 8 minutes.

Dumplings: In a mixing bowl, combine the dry ingredients. Cut in the butter with a pastry cutter until crumbly. Add the milk and stir with a fork until lightly moistened. Turn dough onto a floured board and pat the dough to 1/2 " thick. Cut into 1" squares and cook as directed.