Southern-style chicken and dumplings

Snip each thigh into about four pieces, season the meat with pepper, dried herbs and salt, then toss with the flour to coat.

Heat a good film of oil and lay the pieces in one at a time; brown well on the bottom before flipping.

Halve the mushrooms, quarter the biggest, push the chicken to one side and colour the mushrooms on the other.

Add the green onion whites for a couple of minutes, then deglaze with the white wine.

Add the thick sliced carrots, the chicken stock, a pinch or two of salt and the smashed garlic cloves.

Stir, bring to a boil, reduce to a spirited simmer, cover and cook 45 minutes.

Add the green beans cut into spoonable pieces and simmer; they take half an hour maximum to soften.

Mix flour, baking powder, salt, garlic powder, chopped rosemary and sage and lemon zest; stir in the melted butter, then just enough milk or water for a shaggy, sloppy dough without overmixing.

Roll into small balls and drop them into the broth at a low boil; cover and do not peek for at least 10 minutes.

Whisk the egg yolks smooth with the cream for the liaison.

Reduce the heat until no bubbles show, stir in the liaison briskly and warm until the liquid thickens slightly, without curdling.

Take off the heat, taste for salt, squeeze in the lemon and stir in the reserved onion greens at the last second.