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Stew -- Two stages.
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First add the oil to a large deep pan and saute the chicken until lightly golden brown.
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About 5 minutes or less.
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Remove and set to the side.
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Now add a little more oil if necessary, but it should be ok, and add the the leeks, onion, celery, garlic and fennel.
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Saute until soft and translucent, about 5-10 minutes.
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Add in the artichokes and cook another 2-3 minutes.
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Then add the chicken back inches.
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Broth -- To that pan, add the chicken stock or broth, white wine, bay leaf, fresh thyme, lemon juice, lemon zest and pepper.
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Go easy on the salt as the chicken broth is salty.
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Just taste after it has simmered a bit to adjust any seasoning.
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Let simmer 20 minutes as you make the dumplings.
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Simmer on medium low heat.
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Before adding the dumplings I add the cornstarch mixture to thicken the sauce slightly.
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Just stir in and it will thicken in just seconds.
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Dumplings -- Mix the Bisquick or Jiffy baking mix, milk parsley, pepper, salt (optional), and parmsean cheese.
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Don't over mix.
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Just mix to combine.
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Spoon heaping tablespoons about the size of a golf ball onto the the chicken broth, Cover, with either a lid or aluminum foil and cook 15 minutes on medium (not quite boiling) heat until they puff up.
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I love to garnish with the greens from scallions.
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ENJOY!
