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1
Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes.
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2
Add the garlic and cook, stirring, 1 minute.
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3
Add the wine and reduce 1 minute.
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4
Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste.
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5
Add the chicken to the pot and bring liquid to a boil.
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6
Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.
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7
Remove the chicken from the pot and transfer to a cutting board.
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8
When cool enough to handle, remove meat from bones.
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9
Cut chicken into bite-side pieces.
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10
Skim surface of cooking liquid and strain it through a sieve into a large saucepan.
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11
Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.
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12
In a small bowl, whisk together the cornstarch and the cream.
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13
Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened.
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14
Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste.
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15
Bring to a simmer and top with the dumplings, spacing them evenly.
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16
Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes.
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17
Sprinkle with chives or parsley.
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18
Into a bowl, sift the flour, baking soda, and salt.
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19
Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal.
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20
Stir in just enough buttermilk to form a soft dough.
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21
Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces.
