You can also use 2 1/2 to 3 pounds of chicken breasts or thighs if you don’t own a rotisserie bird. After they are cooked, heat the oil in a large pot and then follow the instructions below.
After you have seared the pieces of chicken, cook them in the oven on a baking tray or in the chicken stock. Once the chicken is cooked, cut or tear it into small pieces and place them in a bowl.
Heat a Dutch oven on medium-high heat. Stir in the olive oil. Sauté the carrots, celery, and onion until tender. This should take between 8-and 10 minutes. Keep stirring. After this, Stir in the garlic and dried herbs, and continue to stir for 2 more minutes.
Mix the flour with the oil. The flour will absorb some of the fat in the pan. It may brown slightly on the bottom, but don’t let that happen.
Stir in the white wine/vermouth. Now add the chicken stock and the reserved chicken pieces. Bring to boil. Now Reduce heat to low and simmer for about 10 to 15 minutes.
Make your dumplings while the stew is simmering. In a bowl, combine the flour, baking powder, and salt. Use two knives to cut the butter or pinch it with your fingers. You can also use a food processor to do this. Mix in the milk and fresh herbs until you have a sticky dough.
Stir in the parsley and continue to stir the stew. Salt and pepper to taste. Bring to a gentle simmer.
Place the dumplings in a large bowl on top of the stew. Allow the dumplings to cook for approximately 10 minutes on top of the stew. Cover the stew and dumplings with a lid and continue to cook for 10 minutes. Serve it up!