Step 1

For the chicken, set 2 large pans on stove top, one with a lid

Step 2

Pour 1 quart chicken stock in one pan and warm to low simmer

Step 3

In the second pan, heat 1 tablespoon oil and brown chicken seasoned with salt and pepper in 2 batches, about 8 minutes, then remove to the pan with warm stock to braise

Step 4

Add butter to the pan drippings from chicken and melt

Step 5

Add celery, carrot, onions, leeks, bay and thyme bundle and soften 5 minutes, then add garlic and soften 2 to 3 minutes

Step 6

Listicle: Rachael Ray 12

Step 7

5-Inch Deep Frying Pan with Helper Handle Remove cooked chicken from stock and cool

Step 8

Add flour to vegetables and stir a minute, then add the stock and simmer to thicken

Step 9

Remove skin and bones from chicken and pull or chop meat into bite-sized pieces

Step 10

Add to gravy and vegetables

Step 11

For the dumplings, mix ingredients in a bowl until just combined

Step 12

Use 2 large spoons to make dumplings and drop onto bubbling, simmering chicken and gravy

Step 13

Cover and cook 15 minutes or until cooked through and puffed

Step 14

Top bowls of chicken and dumplings with chopped parsley, dill and chives