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1
Prepare the chicken: In a shallow dish, combine the flour with 1 teaspoon salt and 1/2 teaspoon pepper.
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2
Dredge the chicken pieces in the seasoned flour.
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3
In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat, then add the chicken pieces.
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4
Cook until thoroughly browned, about 5 minutes on each side; transfer to a 4-quart slow cooker.
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5
Meanwhile, slice the leeks into 1/2-inch rounds and wash and drain them well.
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6
Cut the fennel in half vertically, cut out the tough core, then cut the fennel crosswise into 1/2-inch slices.
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7
Return the skillet to medium-high heat and add the remaining 1 tablespoon oil.
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8
Add the leeks, fennel, and 2 tablespoons of the dredging flour.
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9
Cook, stirring frequently and scraping up the browned bit from cooking the chicken, for about 5 minutes, until the vegetables are slightly softened and the flour is cooked and golden brown.
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10
Add 1 1/2 cups of water and bring to a boil, stirring.
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11
Pour the vegetables and liquid into the cooker over the chicken.
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12
Cook, covered, on the low setting for 3 1/2 to 4 hours, until the vegetables are soft and the chicken is falling off the bone and tender.
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13
If the liquid is to runny, spoon a 1/4 cup of it into a measuring cup and whisk in 1 tablespoon flour, then pour it back into the slow cooker.
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14
Stir in the thyme and minced parsley and add more salt and pepper to taste, as necessary.
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15
Prepare the dumplings: In a medium bowl, combine flour, baking powder, salt, and parsley with a fork, then add the milk.
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16
Stir with the fork until the dry ingredients are just combined and moistened do not overmix the dough.
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17
Use a large spoon to gently scoop 1/2-cup dollops of dumpling dough onto the surface of gravy in the cooker.
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18
Sprinkle the tops of the dumplings with pepper and salt.
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19
Cook, uncovered, on the high setting, for 5 minutes, then replace the lid and cook for 25 to 30 minutes longer, until the dumplings are cooked through and fluffy; a toothpick inserted in the center of a dumpling will come out clean.
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20
Serve in large bowls, garnished with the parsley sprigs and reserved fennel rounds.
