Step 1

In a large dutch oven pot, melt the butter and oil over medium high heat. Place 3-4 chicken thighs into the pot to sear, about three minutes on both sides. Make sure the thighs aren't over crowding the pot. Remove the seared thighs and place on a plate. Repeat with the last 4 chicken thighs.

Step 2

Lower the heat to medium and add in the diced onion, carrot, and celery along with a teaspoon of kosher salt and 1/2 teaspoon black pepper. Stir occasionally and cook for 4 minutes to soften the mirepoix and gain some color. Add the minced garlic, thyme, and poultry seasoning and stir together until garlic is fragrant, about a minute.

Step 3

Add the three tablespoons butter into the pot and let melt, then shake in the flour and stir to coat the vegetables and herbs in the flour.

Step 4

Pour in chicken broth 1/2 cup at a time, stirring well between each addition. After 1 1/2 cups, stir in the rest of the broth. Add the water and bay leaves, then put the chicken thighs back in the pot. Bring the heat to medium high and allow to come to a boil for 3 minutes, then turn down heat to medium-low to simmer covered for 30 minutes. At 30 minutes, add in the heavy cream and drop in the dumplings.

Step 5

In a medium sized mixing bowl, stir flour, baking powder and kosher salt together. Add in the buttermilk and herbs and stir until the flour is just incorporated, don't work it too much.

Step 6

Use a spoon or cookie scoop to drop the dumplings into the pot. You can move them around and mess with them while in the pot, this results in a thicker stew and smaller sized dumplings, because they do fluff up to become pretty big if you don't. Cook the soup covered for 5 minutes then flip the dumplings over using a large spoon and cook uncovered for 10 minutes.

Step 7

Taste and adjust seasoning with salt and pepper before serving. Serve hot.