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1
Rinse chicken well and pat it thoroughly dry.
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2
Heat the butter and oil in a large (at least 8 quart ) heavy stockpot or Dutch oven over medium-high heat.
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3
When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when you turn the pieces.
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4
Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch.
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5
Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan.
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6
Add enough water to just cover the chicken.
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7
Then add the herbs and rutabaga.
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8
Cover, and leaving the heat at medium-high, bring to a boil.
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9
Cook until rutabaga is nearly soft through but still somewhat crisp, about 10 minutes.
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10
Add the potato and the carrots, cover, and cook until carrots are nearly tender, about 15 minutes.
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11
While the stew is cooking, make the dumpling dough.
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12
To do this, sift the flour, baking powder, 1 teaspoon salt, baking soda and nutmeg together into a medium-size bowl.
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13
Make a well in the middle and add the egg, melted butter and buttermilk; mix them together in the well with a small whisk, a fork or your fingers.
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14
Working quickly, incorporate the dry ingredients to make a fairly stiff dough.
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15
Fold in the blueberries or raisins.
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16
Adjust the seasoning of the stew and make sure it is boiling merrily; then stir in the peas and parsnips.
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17
Next, one heaping tablespoon at a time, drop the dumpling dough on top of the stew so the dumplings are not touching.
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18
Cover, and cook just until the dumplings are puffed and cooked through, no longer than 15 minutes.
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19
Check them occasionally to be sure they don't overcook and become dry.
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20
To serve, cut through the dumplings with a serving spoon, and ladle the chicken and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves).
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21
Place the dumplings on top; serve immediately.
