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1
Dry chicken wings on paper toweling.
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2
Heat oil or butter in heavy five-quart casserole.
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3
Add chicken wings and cook over medium-high heat until they are browned on both sides.
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4
Remove wings from the casserole.
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5
Add the onion, leeks and garlic and saute over medium-low heat until they are tender but not brown.
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6
While the wings and vegetables are browning, bring four cups of stock to a simmer in a saucepan and add the potatoes.
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7
Cook potatoes until tender, about 15 minutes.
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8
Remove the potatoes with a slotted spoon, cover and set aside.
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9
Keep the stock in the saucepan on the stove.
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10
Add the wine and the remaining cup of stock to the saucepan with the vegetables and stir.
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11
Add the carrots and season to taste with salt and pepper.
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12
Add the mushrooms and thyme and return the chicken wings to the casserole.
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13
Bring to a slow simmer and cover to cook for about 45 minutes.
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14
Meanwhile, place the sausages in half an inch of water in a skillet, prick them and bring to a simmer.
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15
Cook them, turning them from time to time, until they are lightly browned, about 20 minutes.
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16
Slice the sausages and add them to the casserole.
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17
Return the saucepan of stock to a simmer, add the beans and peas and cook until they are barely tender, about five minutes.
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18
Remove them with a slotted spoon and set aside.
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19
Add a cup of water to the saucepan with the stock.
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20
Bring to a simmer.
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21
Form the dumpling batter into golf-ball-size balls and drop them into the simmering stock.
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22
Simmer them for 10 minutes, then drain them and place them in a bowl, covered.
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23
To serve, reheat the chicken mixture and add the potatoes, beans and peas.
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24
Stir in the lemon juice and adjust the salt and pepper if necessary.
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25
Transfer to a serving platter and surround with the dumplings.
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26
Baste the dumplings briefly with some of the sauce, sprinkle the dish with parsley and serve.
