Chicken and Dumplings - Atlanta Magazine

Ingredients

• 2 large russet or baking potatoes
• 1 1/2 tablespoons salt
• 1 small egg or 1/2 large egg, lightly beaten
• 1 cup “00” flour (may substitute all-purpose flour)
• Rice flour, to dust
• 2 tablespoons butter
• 1 (2 1/2-pound) chicken
• 4 quarts chicken broth
• 1 large bay leaf
• 3 tablespoons butter, divided
• 1 carrot, diced
• 1 cup diced young turnip
• 1 rib celery, diced
• 1 onion, diced
• 1/4 cup salt
• 2 tablespoons flour
• 1 cup fresh black-eyed peas
• 2 teaspoons vegetable oil
• 1/4 pound wild mushrooms
• 1 teaspoon dried thyme
• 1/4 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons chopped fresh tarragon
• 1/2 teaspoon finely grated lemon zest
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese