Chicken with Herbed Dumplings

This is a recipe that serves six; I made a third of the main recipe and a half of the dumpling recipe. Very tasty, but short on liquid. I added "some" extra chicken stock (somewhere between 1/2 and 1 cup, I guess), but it was still drier than you'd expect when I took it from the oven. The dryness must be more than the fact that there were some extra dumplings on top. Next time I'll be sure it's fairly soupy before placing the dumplings.

It all tasted good. We especially liked the dumplings with cornmeal, a nice touch.

The recipe looks rather long, but everything is simple to do and you could pretty well follow along with the instructions, without doing anything ahead of time.

My half recipe of dumpling mix made 8 dumplings; I used a serving spoon (bigger than a soup spoon) to scoop. Should have had about 5 according to the recipe, but mine were of a nice size.

It might be nice to portion this out into individual casserole dishes for the baking, instead of cooking in the skillet. Of course, then the "cast iron" connection is a bit tenuous.