In a large Dutch Oven combine wine, stock and scallions. Bring to a boil. Turn off heat and let sit for an hour.
Add chicken, add heat and let simmer for an hour.
If you need more liquid just add water.
We will be using this stock for the beet puree so do not discard this stock. (You will also want this stock because when you add the dumplings they will combine with the stock and make a wonderful gravy).
Add dumplings to pan
Chive and Red Onion Dumpling
Add dry ingredients and whisk to combine
Add Crisco mix until well combined
Add the Sour Cream, Red Onion and Chives
Reserve 2 cups of broth and set aside before you add the Dumplings to the Pot.
Drop by Spoonful on top of Chicken. Cover Pot and Simmer until Dumplings are cooked about 30-40 minutes.
Roasted Beet and Radish Puree
Mix Beets and Radishes with Olive Oil and Kosher Salt. Roast in Oven for 1 hour.
Remove from Oven and let cool off a bit. Peel Beets (when cool enough to handle).
Add beets, radishes, honey and reserved wine/stock (add 1 cup at a time adding more liquid to consistency you desire) to Food Processor and combine until blended. Set aside to serve.