Recipe Courtesy of Emeril Lagasse

Dumplings:
1 1/2 cups flour
1 tablespoon baking powder
1 tablespoon chopped parsley
1 tablespoon chopped thyme
Salt and pepper
3 eggs, lightly beaten Up to 1 cup milk Chicken Stew:
2 1/2 pound chicken, cut into 8 pieces
1 1/2 tablespoons Creole spice
1/4 cup flour, for dusting
2 tablespoons olive oil
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2 tablespoons chopped garlic 2 quarts chicken stock

Make dumplings: In a mixing bowl combine flour, baking powder, herbs, and 1 teaspoon salt. Stir in eggs and enough milk to make a nice biscuit-like dough.

Make chicken stew: Season chicken with Creole spice and dust with flour. In a large soup pot heat oil, add chicken and brown it on all sides. Add chopped vegetables, stirring with a wooden spoon to incorporate all browned bits from bottom of pot. When vegetables are tender, stir in garlic and stock. Bring to a boil, reduce heat to medium and simmer 40 minutes or until tender. Drop dumpling dough by tablespoons into stew and simmer until cooked through. Adjust seasoning and serve ladled into deep plates or soup bowls.

Yield: 6 to 8 servings