1. Place the onion, stock, and wine in a deep pan. Add checkin, cover, and simmer for 20 minutes.

2. Remove the chicken, cut into chunks, and reserve.

3. Strain the stock and discard the onion.

4. Reduce the stock by 1/3 over high heat.

5. Stir in cream and tarragon and simmer until just thickened.

6. Stir in the chicken and season with salt and pepper.

7. Spoon the mixture into a 3 3/4 cup ovenproof dish.

8. Preheat the oven to 375.

9. Combine the shortening, flour, mixed herbs, add salt and pepper,

10. Stir into potatoes and water to make a soft dough.

11. Divide dough into 6 and shape into balls with lightly floured hands.

12. Place dumplings on top of the chicken mixture and bake uncovered for 30 minutes.