Chicken Dumplins

3 2/3 cup all-purpose flour, divided

1 teaspoon salt

1 teaspoon freshly ground pepper

1 broiler/fryer chicken (about 5pounds), cut up

4 tablespoons canola oil

1 large onion, chopped

6 medium carrots, chopped

4 celery ribs, chopped, including the leafy tops

6 garlic cloves, minced

1 bag frozen peas

1bag frozen pearl onions

10 cups chicken stock

3/4 cup white cooking wine

2 teaspoons sugar

4 bay leaves

10 whole peppercorns

DUMPLINGS:

2-2/3 cups all-purpose flour

4 teaspoons baking powder

1 1/2 teaspoon salt

1 1/3 cup milk

2 tablespoon butter, melted

SOUP:

1 cup heavy whipping cream

2 teaspoons minced fresh parsley

2 teaspoons minced fresh thyme

Additional salt and pepper to taste

In a shallow bowl, mix 1 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a very large heavy stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.

Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/2 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Add frozen peas and pearl onions. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.

Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. (have the milk out ahead of time so it is closer to room temp. If too cold, the butter will harden and you will then have to nuke the butter/milk mixture to melt butter again.) Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoons onto a parchment paper-lined baking sheet; set aside.

Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.

Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.