My family absolutely loves this.
Its rich, creamy, and filling the best dish you might have on a cold night.
Once hot, reduce the heat and let it simmer until very tender for about 30 minutes.
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Shred the meat, then discard the bones.
Strain the broth to remove any solids, and set aside.
Clean the saucepan by wiping it.
Step 2:
Add the butter and oil to a saucepan over medium heat.
Once melted, add the celery, carrots, and onion.
Cook until soft for about 8 minutes.
Season to taste with salt and pepper.
Step 3:
Time to make the dumplings.
In a large bowl, add flour, parsley, chives, baking powder, and salt.
Get a small bowl, and add milk, butter, and egg.
Whisk until well combined, then add to the dry ingredients until the dough comes together.
see to it not to overmix.
Step 4:
Bring the chicken gravy to a low simmer over medium heat.
Add 12 dumplings to the chicken gravy.
Cover with the lid and cook until dumplings are cooked through for about 12 to 15 minutes.
Add the shredded chicken, cream, and parsley and mix.
