Step 1

In a small saucepan over medium heat, melt the butter.

Step 2

Add 1/4 cup of the flour to the melted butter and cook, stirring constantly, for 3 minutes.

Step 3

Add 2 1/2 cups of the chicken stock and gently simmer, stirring frequently, until a sauce forms, for 20 minutes.

Step 4

In a medium mixing bowl, add the remaining flour, the baking powder, the sugar, the salt, 1/8 teaspoon of the dried thyme, the white pepper, the sage, and the marjoram and stir to combine.

Step 5

Add the milk and the lemon zest to the dough mixture and stir until it is just moistened.

Step 6

In a 3-quart saucepan, add the chicken pieces, the remaining chicken stock, the wine, the celery, the carrot, the potato, and the remaining 1/4 teaspoon dried thyme and bring to boil. Then, reduce the heat to a simmer.

Step 7

Use a small ice cream scoop or two spoons to form the dough into mounds, making about 8 equal dumplings.

Step 8

Drop the dumplings into the chicken mixture and cover the saucepan with a lid. Simmer until the meat reaches an internal temperature of 165 degrees F and a toothpick inserted into the center of the dumplings comes out clean, about 10 minutes.

Step 9

Use a slotted spoon to transfer the dumplings to a clean plate.

Step 10

Drain and discard the liquid from the chicken mixture.

Step 11

Add the sauce and the dumplings to the chicken mixture and cook until it is heated through.

Step 12

Ladle the chicken mixture into four serving bowls and top each with 2 of the dumplings.

Step 13

Serve the chicken and dumplings garnished with the fresh thyme.