For the chicken, set 2 large pans on stove top, one with a lid. Pour 1 quart chicken stock in one pan and warm to low simmer. In the second pan, heat 1 tablespoon oil and brown chicken seasoned with salt and pepper in 2 batches, about 8 minutes, then remove to the pan with warm stock to braise. Add butter to the pan drippings from chicken and melt. Add celery, carrot, onions, leeks, bay and thyme bundle and soften 5 minutes, then add garlic and soften 2 to 3 minutes.
Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle
Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle
Remove cooked chicken from stock and cool.
Add flour to vegetables and stir a minute, then add the stock and simmer to thicken.
Remove skin and bones from chicken and pull or chop meat into bite-sized pieces. Add to gravy and vegetables.
For the dumplings, mix ingredients in a bowl until just combined. Use 2 large spoons to make dumplings and drop onto bubbling, simmering chicken and gravy. Cover and cook 15 minutes or until cooked through and puffed.
Top bowls of chicken and dumplings with chopped parsley, dill and chives.
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