• Preheat oven to 350F.
• Season chicken with salt and pepper and roast until chicken is fully cooked, about 30 – 45 minutes. Leave the oven on to cook the dumplings later.
  2 lbs chicken thighs, salt & pepper
• While the chicken roasts, dice onion, celery, and carrots and grate garlic.
  1 onion, 3-4 celery stalks, 3-5 carrots, 4 garlic cloves
• In a large Dutch oven over medium-low heat, melt butter. Add the diced vegetables and grated garlic, plus a pinch of salt. Sweat the vegetables for 6 – 8 minutes; do not let the vegetables brown.
  1/2 cup butter
• Add the flour to the vegetables and cook; stir constantly for 2 – 3 minutes.
  3/4 cup all-purpose flour
• Add the wine to deglaze the pan; stir for approximately 30 seconds.
  1/2 cup dry Nova Scotia white wine
• Slowly add the chicken stock; stir until gravy thickens and begins to simmer.
  5 cups chicken stock
• Add heavy cream and seasonings.
  3/4 cup heavy cream, 2 tsp italian seasoning
• Chop cooked chicken into bite-sized pieces; add to the pot, along with peas and corn. Simmer on low for 5 minutes and stir occasionally.
  3/4 cup peas and corn

Dumplings

• In a bowl, combine flour, baking powder & salt.
  1 1/2 cup all-purpose flour, 4 tsp baking powder, 1/4 tsp salt
• In a separate bowl, beat the eggs; add oil & milk.
  1/2 tsp neutral cooking oil, 1 cup egg, 2/3 cup milk
• Form a well in your dry ingredients and pour in egg mixture. Stir until moistened.
• Drop tablespoon portions of dumpling mixture onto the stew. Place cover on pot and steam in the oven for 15 minutes.
Wine Pairing:
Refreshing, crisp, and light, try Domaine de Grand Pré Tidal Bay with this dish.