Step 1

Preheat the oven to 400

Step 2

Line a rimmed baking sheet with foil and lay on the chicken, skin side up. Drizzle over the oil, and sprinkle evenly with salt and pepper.

Step 3

Roast until no pink remains in the center, approximately 45-55 minutes. Make the sauce while the chicken is cooking.

Step 4

When the chicken is done, remove any skin or fat and using two forks, shred the meat and set aside.

Step 5

In a large pot, melt the butter and oil. Add the celery, carrots and garlic and cook on medium low until the vegetables start to soften--about 8 minutes--stirring often so the garlic doesn't burn.

Step 6

Add the bay leaf and the flour and stir to cook the flour--two minutes. Add the broth and bring to a simmer. Cook until the broth thickens slightly, about 8 to 10 minutes more.

Step 7

Add the shredded chicken and cream and taste for seasoning. Add salt and pepper as needed. This will depend on a lot on how salty your chicken broth is.

Step 8

While the sauce is simmering, mix the flour, baking powder, and salt in a medium bowl. Stir to combine.

Step 9

Add the eggs and buttermilk or milk and stir just until no raw flour remains. Drop by tablespoons into the simmering broth. Remember they will puff up, so leave plenty of space between them.

Step 10

Cover and simmer on low 15 minutes, then label up and serve warm.