Chicken and Dumplings Recipe

Separate the legs into thighs and drumsticks; cut each breast half diagonally in half through the bone. If you wish, remove the skin. Sprinkle the chicken with the salt and pepper. Heat in a heavy 8 - 10 inch skillet over medium heat until fragrant and golden the 4 T. unsalted butter. Place as many chicken pieces in the pan as will fit comfortably and cook, turning once, until pale golden, 3 to 5 minutes on each side. Remove the chicken to a plate and brown the remaining pieces in the same manner. Add to the fat in the pan the chopped onions. Cook, stirring occasionally, until the onions are tender but not browned, about 5 minutes. Next, stir in the flour and cook, stirring for 1 minute then remove the pan from the heat and whisk in the water and chicken stock.Whisking constantly, bring the mixture to a boil over high heat. Add the vegetables and seasonings, through the pepper. Return the chicken pieces with all accumulated juices to the pan and bring to a simmer. Reduce the heat so that the liquid barely bubbles. Cover tightly and cook until the dark meat pieces are almost done, they should be just slightly undercooked, probably 20 minutes. Skim off the fat from around the sides of the pan with a spoon. If you wish stir in the whipping cream. Season to taste with salt and pepper and lemon juice.

Dumplings:
Mix together flour, baking powder and salt. Bring just to a simmer in a small saucepan the butter and milk. Add to the dry ingredients. Stir with a fork or knead by hand 2 to 3 times until the mixture just comes together. Push the chicken pieces down so that they are submerged in gravy and gently drop spoonfuls of the dumpling dough over the top. Cover pan tightly and simmer slowly for 10 minutes. Don't remove the lid. Serve immediately.