Chicken With Lemon-Thyme Dumplings



  1. For sauce, in a saucepan melt butter.
  2. Stir in 1/4 cup flour.
  3. Cook and stir over medium heat for 3 minutes.
  4. Stir in 2 1/2 cups stock.
  5. Simmer gently, uncovered, for 20 minutes, stirring often.
  6. For dumplings, in a bowl stir together 1 cup flour, baking powder, 1/2 teaspoon thyme, sugar, salt, white pepper, sage, and marjoram.
  7. Add milk and lemon zest.
  8. Stir until just moistened.
  9. In a saucepan combine chicken pieces, 2 cups stock, wine, celery, carrot, celeriac, and 1 teaspoon thyme.
  10. Bring to boiling.
  11. Reduce heat.
  12. Let simmer.
  13. Drop dumpling batter onto simmering liquid, making 8 mounds.
  14. Simmer, covered, for 10 minutes.
  15. Remove dumplings from vegetable mixture.
  16. Drain and discard chicken liquid from vegetable mixture.
  17. Stir in sauce.
  18. Return dumplings to saucepan and heat through.
  19. Top each serving with 2 dumplings.