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1
In a medium enameled cast-iron casserole, melt 1 tablespoon of the butter.
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2
Add the shallot, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
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3
Season with salt and pepper.
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4
Add the remaining 1 tablespoon of butter to the casserole and let melt.
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5
Increase the heat to moderately high and sprinkle 2 tablespoons of the flour over the mixture.
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6
Cook, stirring, until the flour begins to brown, about 3 minutes.
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7
Stir in the wine and bring to a boil.
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8
Add the chicken broth about 1/2 cup at a time, allowing the sauce to return to a boil and thicken between additions.
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9
Once all the broth has been added, stir in the chicken and season with salt and pepper.
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10
Keep the stew warm over moderately low heat.
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11
In a medium bowl, mix the remaining 1 cup of flour with the baking powder, chives and 1/2 teaspoon of salt.
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12
Gently stir in the buttermilk and egg until the mixture is evenly moistened.
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13
Drop generous tablespoons of batter over the chicken stew.
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14
Cover the casserole and cook over moderately low heat until the dumplings are puffed and cooked through, about 12 minutes.
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15
Garnish with the parsley and serve immediately.
