Home-Made Chicken and Dumplings

• 1

  Remove the skin from the chicken. In a large saucepan combine the chicken pieces, the 2 1/2 cups water, the onion, bouillon granules, dried thyme(if using), and pepper. Bring to boiling; reduce heat. Simmer, covered for 25 minutes. Add the carrots and fennel. Return to boiling and reduce heat. Simmer, covered, for 10 more minutes

• 2

  Remove chicken pieces from saucepan;set aside. Skim fat from broth in pan. In a small bowl stir together the 1/4 cup cold water and the cornstarch; stir into broth in saucepan. Cook and stir until thickened and bubbly. Return chicken to pan; add fresh thyme(if using).

• 3

  Drop dumpling batter from a tablespoon into 8 mounds onto the hot chicken mixture. Cover; simmer about 10 minutes or until a wooden toothpick comes out clean. If desired, garnish with herb sprigs.

Dumplings

• 1

  In a small bowl stir together 1 cup flour, 1 1/2 teaspoons baking powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

• 2

  In another small bowl stir together 1 beaten egg, 1/4 cup milk, 1 tablespoon oil.

• 3

  Pour into flour mixture; stir with a fork until combined.