Chicken and Dumplings

2-1/2 pounds chicken drumsticks about 8

salt and black pepper

flour as needed to dredge chicken

cooking oil

4 tablespoons butter

4 ribs celery sliced

1 pound carrots peeled and chopped

2 medium onions cut into wedges

2 teaspoons chopped garlic

1 bay leaf

1 teaspoon dried thyme

1 teaspoon poultry seasoning

1/3 cup all-purpose flour

48 ounces chicken broth

1 cup milk

Dumplings:

1/2 cup shortening

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons dried parsley flakes

1 tablespoon dried chives

1-1/2 cups buttermilk

INSTRUCTIONS 

Season chicken with salt and pepper then dredge in flour and shake off excess.

Brown chicken in about 1/2 inch of cooking oil in a skillet then drain and set aside.

Heat butter in a dutch oven and add celery, carrots and onions, and saute until onions soften but not browned.

Add garlic, bay leaf, thyme and poultry seasoning, stirring well.

Add flour, stirring to coat the vegetables, then stir in the chicken broth and cook until it comes to a boil, stirring.

Place chicken drumsticks on top,then cover, reduce heat and simmer for 35 minutes.

Prepare the dumplings.

Place shortening, flour, baking powder and salt in a food processor and pulse to mix.

Add dried parsley, chives and buttermilk, stirring by hand to make a batter. Set aside.

Remove chicken legs from stew and keep warm.

Add milk to stew and stir.

Drop dumpling batter into boiling stew by the tablespoonful; cook uncovered at a simmer for 12 minutes.

Then cover the pot and cook 10-12 minutes more or until dumplings are cooked thorough.

Remove dumplings from stew and place in a dish. Add the chicken back to the pan to briefly warm, then serve chicken and stew with dumplings.

https://palatablepastime.com/2017/10/22/chicken-and-dumplings/