Preparation:
FOR THE CHICKEN : Peel carrots and potatoes and cut into 1-inch chunks along with celery; set aside.
Put the chicken, broth, cloves and bay leaves in a 4 to 5-quart heavy flameproof casserole with a tight-fitting lid. Bring to a boil over medium heat. Simmer gently, partially covered, for 45 minutes.
Transfer the chicken halves to a platter. Let stand until cool enough to handle. Strain the cooking liquid into a large glass measure and spoon off the fat from the surface. (To remove the last drops, blot them up with paper towels.)
Melt the butter in the casserole. Add the onion and cook over medium-high heat for 5 minutes. Stir in the garlic, tarragon and thyme; cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring constantly. Add 6 cups of the reserved chicken cooking liquid, the wine and the pepper. Bring to a simmer, stirring constantly, to make a smooth, thin sauce.
Add the potatoes, car rots and celery to the sauce. Simmer over low heat, partially covered, for 20-25 minutes or until the vegetables are tender but still firm.
Meanwhile, discard the chicken skin and bones. Tear the meat into bite-size pieces and add to the vegetables. Stir in the peas and parsley. Cover and bring to a boil over medium heat. Reduce the heat to simmer.
FOR THE DUMPLINGS: Mix the flour, baking powder and salt in a large bowl. Using your fingers, work in the shortening until the mixture is crumbly. Make a well in the center and pour in the milk. Add the parsley. Stir quickly with a fork until the ingredients are just mixed.
Using a tablespoon, drop the batter into the broth to make 16 small dumplings, leaving space between them. Cover the casserole and simmer without disturbing, for 15-20 minutes. Spoon the chicken and dumplings into bowls and serve at once. |
