Chicken and Dumplings

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add the chicken, one piece at a time, and toss to coat, shaking off any excess. In a 6-quart stockpot or Dutch oven, heat the oil over medium-high heat. Brown the chicken in batches on all sides, then remove from the pot. Editor's Tip: Don't discard the chicken drippings. They're packed with flavor and will be used in the next step to saute the vegetables.

Add the onion, carrots and celery to the same pot. Cook and stir for six to eight minutes or until the onion is tender. Add the garlic and cook, stirring, for one minute longer.

Add 1/4 cup flour. Stir until blended. Gradually add the stock, stirring constantly to ensure there are no lumps in the soup.

Stir in the wine, sugar, bay leaves and peppercorns. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat and simmer, covered, for 20 to 25 minutes or until the chicken juices run clear. Editor's Tip: The chicken is fully cooked once its juices run clear and the meat reaches an internal temperature of 165°F with an instant-read thermometer.

In a bowl, whisk together the flour, baking powder and salt. In another bowl, whisk together the milk and melted butter until blended. Add the milk mixture to the flour and stir just until moistened. Do not overmix. Editor's Tip: Overmixing can overdevelop the gluten in the flour and create tough dumplings. It's OK if the dough is soft and a little sticky. That means it has enough moisture to turn into a fluffy dumpling.

Drop the dough by rounded tablespoonfuls onto a parchment-lined baking sheet and set aside. Editor's Tip: This resting step is essential! Giving the dumplings time to rest allows the baking powder to produce gas bubbles, which helps them stay as light as air.

Remove the chicken from the stockpot and allow it to cool slightly. Discard the bay leaves and skim the fat from the soup. Remove the skin and bones from the chicken and discard them. Using two forks, coarsely shred the meat into 1- to 1-1/2-inch pieces. Return the chicken to the soup. Cook, covered, on high until the soup reaches a simmer.

Drop the dumplings on top of the simmering soup, a few at a time. Reduce the heat to low and cook, covered, for 15 to 18 minutes or until a toothpick inserted into the center of the dumplings comes out clean. Do not lift the lid while the dumplings steam. Editor's Tip: Resist the temptation to lift the lid! The dumplings cook faster in a covered pot, ensuring a light and airy consistency. To avoid the dumplings from fusing together (forming one supermassive dumpling blob), don't drop all the dumplings in at once. Drop four or five, and allow a few seconds to pass so the edges can firm up.

Gently stir in the cream and sprinkle with parsley and thyme. Season with additional salt and pepper to taste.