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 fresh thyme or 1/8 teaspoon dried thyme, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
Dash white pepper
Dash ground sage
Dash dried marjoram, crushed
1/2 cup milk
1 teaspoon finely shredded lemon peel
1 pound skinless, boneless chicken breasts, cut into 1 inch pieces
2 cups chicken stock or broth*
1 cup chopped celery
1 cup chopped carrot
1 cup chopped, peeled celeriac or chopped, peeled potato
1/4 cup dry white wine, chicken stock or broth*
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
fried carrot chips, optional
fresh thyme sprigs or snipped chives, optional
For sauce, in a small saucepan, melt the butter. Stir in the 1/4 cup all purpose flour. Cook and stir over medium heat for 3 minutes. Stir in the 2 1/2 cups chicken stock or broth. Simmer gently, uncovered, for 20 minutes, stirring often. Set aside. Meanwhile, for dumplings, in a medium mixing bowl, stir together the 1 cup flour, the baking powder, the 1/2 teaspoon fresh or 1/8 teaspoon dried thyme, the sugar, salt, white pepper, sage and marjoram. Add milk and peel; stir until just moistened. Set bowl aside. In a 3 quart saucepan, combine chicken pieces, the 2 cups chicken stock, the vegetables, wine and the 1 teaspoon fresh or 1/4 teaspoon dried thyme. Bring to boiling. Reduce heat; simmer. Using a small ice cream scoop or 2 spoons, form 1/8 of the dough into a dumpling; drop onto chicken vegetable mixture. Repeat with remaining dough, making a total of 8 dumplings. Cover and simmer for about 10 minutes or until chicken is no longer pink and a wooden toothpick inserted into dumpling comes out clean. With a slotted spoon, remove dumplings from vegetable mixture. Drain and discard chicken liquid from vegetable mixture. Stir in sauce. Return dumplings to saucepan. Heat through. Ladle chicken mixture into 4 individual serving bowls. Top each serving with 2 dumplings. If you like, garnish with carrot chips and thyme sprigs or snipped chives. Serves 4.
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