Wash and dry chicken. On waxed paper, combine flour with salt and marjoram; mix well. Dredge chicken in flour mixture. Reserve leftover flour.

In 2 tbsps. Hot butter, in 5 or 6 quart pot, saute chicken; three or four pieces at a time, skin side down, turning with tongs, until lightly browned all over, about 15 minutes. Continue browning checken, adding butter as needed.

To drippings, add onion, celery, carrots, bay leaf, cloves and black peppercorns; saute, stirring, 5 minutes. Stir in broth and 1 cup water; bring to boiling. Return chicken to pot. Bring to boiling; reduce heat; simmer, covered, 40 minutes.

Dumplings: 1 1/2 cups pkgd. Biscuit mix 2 tbsps. Snipped chives or chopped parsley 1 egg

1/4 cup milk

1/2 cup light cream

In medium bowl, combine biscuit mix and chives; with fork, blend in egg and milk. Drop batter in 6 rounded tablespoonfuls, 2 to 3 inches apart, onto chicken (not in liquid). Cook uncovered over low heat 10 minutes.

Cover tightly; cook 10 minutes, or until dumplings are light and fluffy. With slotted spoon, lift dumplings to heated baking dish; keep warm in low oven. In small bowl, combine reserved flour mixture with the light cream, stirring until smooth.

Stir flour mixture gently into fricassee; simmer 5 minutes, or until mixture is thickened. Replace dumplings on top of fricassee to serve.