To make the chicken stew, place the butter in a Dutch oven over a medium high heat until it’s melted.

Add the leeks and sautee about 8 minutes or until the leeks begin to brown.

Turn the flame to high and add the mushrooms, once the mushrooms start to sizzle add the port and season with salt, pepper, and nutmeg.  Cook until all the port has evaporated.

Add the carrot and sauté two more minutes. Add the broth and bring to a boil.  Reduce to a simmer and add the chicken and cream, cook for 10 minutes.

While the chicken is cooking, make the dumplings.

In a medium bowl combine the flour, baking powder, and salt.  Add the 2 T of butter and work into the flour mixture.  Add the chives and 1/4 C parmesan cheese to the flour mixture and mix well.

In a small bowl whisk together the milk and egg and add to the dry mix, stirring to combine well, incorporating all the flour.  Once the chicken has cooked for 10 minutes add the dumplings.

Using a 2-oz. scoop (or two spoons) scoop the dough directly into the pot with the chicken stew, keep the dumplings in a single layer and arrange them evenly over the stew.  Sprinkle with the remaining parmesan cheese, cover the pot and cook over a low heat 10-15 minutes or until the dumplings are cooked through.  This will be a little hard to tell, lightly touch the dumplings and if they are firm to the touch they are ready to eat.

Ladle generous portions of chicken and dumplings into shallow bowls and garnish with extra chopped chives.

Serves 6