Instructions

1. In a dutch oven, bring the chicken and the stock to a boil, then reduce heat to simmer for 30 minutes.
2. While the chicken cooks, cut up the celery, carrots & onions.
3. After the chicken has simmered for 30 minutes, remove it with tongs onto a cookie sheet or something spread it out to allow it to cool enough to handle. Strain the stock out of the dutch oven and set it aside. Wipe the dutch oven clean.
4. Simmer butter and OO over medium heat. Add celery, carrots and onions and soften for around 8 minutes.
5. While the veggies are softening, start the dumplings (If you didn't already while the chicken was cooking). In a larger bowl, gently whisk together the flour, parsley, chives, baking powder and salt. In a smaller bowl whisk together the melted butter, milk and egg. Don't combine the two bowls yet.
6. Coat the veggies with the 1/4 flour and stir around for a couple minutes. Slowly whisk in the stock that you had set aside. Turn the heat down to a low simmer.
7. Gently combine the dry and wet dumpling ingredients, take care not to over mix. The dough will be really sticky.
8. Portion the dough into ~2 tablespoon balls (around 12 in total) and spread around the gravy. They will enlarge during cooking, so try to keep them apart. Cook, covered in a low simmer until the dumplings are cooked through (12-15 minutes)
9. Stir in chicken, the heavy cream and parsley. Salt and pepper to taste, give it a couple minutes to rest and serve.