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Chicken With Lemon-Thyme Dumplings

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken stock or broth
• 1 cup cake flour or all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Pinch white pepper
• Pinch ground sage
• Pinch dried marjoram, crushed
• 1/2 cup milk
• 1 teaspoon finely shredded lemon zest
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 cups chicken stock or broth
• 1/4 cup dry white wine, chicken stock, or broth
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped, peeled celeriac or chopped, peeled potato
• 1 teaspoon snipped thyme or 1/4 teaspoon dried thyme, crushed

Directions

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.

Attribution