Wash chicken, dry on paper towels,. Separate legs and thighs. On waxed paper combine flour, salt and marjoram; mix well. Dredge chicken in flour mixture, coat evenly. Reserve leftover flour (about 2 tbs). In 2 tbsp hot butter in 6 quart Dutch oven, saute chicken, skin side down, turning with tongs, until lightly browned all over, about 15 minutes. Lift out with tongs. Continue browning chicken, adding butter as needed. To drippings add onion, celery, carrots, bay leaf, cloves and black peppers,; 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. Prepare dumplings.
1 1/2 cups packaged biscuit mix
snipped chives or chopped parsley
1 large egg
1/4 c. milk
In medium bowl combine biscuit mix and 2 tbs chives; with fork, blend in egg and milk. Drop batter by 6 rounded tablespoonfuls, 2 to 3 inches apart, onto chicken (not in liquid) cook uncovered over low heat 10 minutes then 10 minutes covered tightly or until dumplings are light and fluffy. With slotted spoon remove dumplings to heated baking dish; keep warm in low oven.
In small bowl, combine reserved flour with 1/2 c. light cream, stirring until smooth. Stir flour mixture into fricassee, simmer 5 minutes, or until mixture is thickened. Replace dumplings on top of fricassee to serve.