Take a small bowl, put half a cup of flour, salt and pepper in it and mix them together. Then, add chicken pieces one by one in the mixture to make a coating over the pieces and shake off the excess of the coating.
Take a stockpot, put oil in it and heat it on a medium-high flame. Cook the chicken in it until the chicken pieces are brown. Then, remove the batch from the pan.
In the same pan, add onion, carrots and celery. Cook for 6-8 minutes. Add garlic and cook and stir for 1 minute. Put 1/4th cup flour and blend it properly. Keep stirring it while adding wine, sugar, bay leaves and peppercorns.
Put the cooked chicken in the pan and start boiling. Reduce the heat of the pan to the low flame. Cover it for 20-25 minutes until all the chicken soaks the juice.
Then take a bowl, add flour, baking powder and salt it to make dumplings. In another bowl, stir milk and melted butter and blend it together. Add this to the flour mixture and stir. Take some tablespoons of it and put it on a baking sheet.
Take the chicken pieces out from the stockpot and let them cool for a bit. Take out the bay leaves from the pan and set aside. Remove the bones and skin from the chicken and put them back in the soup. Cover it and cook on high flame for some time.
Then, put the dumplings in the soup, one by one. Reduce the heat to a low flame. Cook it while keeping it covered for 15-18 minutes. Gently, take out the dumplings and insert toothpicks to check if they are cooked.
Add cream, parsley and thyme to the soup. For extra texture, add salt and pepper and your dish is ready to be served.