Recipe: Quick Braised Chicken with Herb Dumplings (Parade magazine, 1960's)

QUICK BRAISED CHICKEN WITH HERB DUMPLINGS

1 broiler-fryer chicken, cut up
3 1/2 cups water
2 teaspoons salt
1/8 teaspoon ground black pepper
1 teaspoon Accent (MSG) (optional)
6 carrots, scraped and quartered
12 small whole onions
Herb Dumplings (recipe follows)

Wash and dry chicken; place in large skillet. Add water, salt, pepper and Accent Bring to boil; add carrots and onions. Cover; reduce heat to medium; cook 25 minutes.

Bring to boil again. Drop Herb Dumplings batter by spoonfuls on top of chicken. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer.

HERB DUMPLINGS
Makes 8 small dumplings

1 1/2 cups biscuit mix
1/8 teaspoon oregano
2 tablespoons chopped parsley
3/4 cup milk

Combine dry ingredients. Add milk; mix just enough to combine all ingredients.

Makes 4 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe clipping: Beth Merriman in Parade magazine, 1960's