-
1
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and foam as it cooks.
-
2
When done remove the chicken to a cutting board. Strain and reserve the stock and shred the meat into pieces.
-
3
Make the dumplings: In a large bowl, sift the dry ingredients together.
-
4
In a small bowl, using a whisk, lightly beat the eggs, chives, parsley and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together.
-
5
To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.
-
6
Stir in the flour to make a roux. Continue to stir and cook for 2 minutes.
-
7
Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
-
8
Add frozen peas and pearl onions.
-
9
Let sauce simmer until it is thick enough to coat the back of a wooden spoon, about 15 minutes.
-
10
Stir in heavy cream.
-
11
Fold the reserved shredded chicken into the sauce and bring up to a simmer.
-
12
Remove and discard the bay leaves.
-
13
Using 2 spoons carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be too crowded.
-
14
Let the dumplings poach for about 10 minutes until they are firm and puffy Turn the dumplings over and let poach another 5 minutes.
-
15
Season with freshly cracked black pepper.
-
16
Garnish with chopped chives and parsley before serving.
