Instructions
- Season Chicken with salt, pepper, and rosemary.
- In a large Dutch oven, sear Chicken in Duck fat until golden brown on all sides. Remove Chicken and set aside.
- Melt remaining Duck fat in the pot. Whisk in flour and cook for 2-3 minutes to create a dark roux.
- Deglaze the pot with Dry sherry, scraping up any browned bits. Gradually whisk in Chicken stock until smooth. Bring to a simmer.
- Return Chicken to the pot. Add Thyme and Garlic. Cover and braise in a 325°F (160°C) oven for 2 hours, or until Chicken is very tender.
- Remove Chicken from the pot and shred the meat. Return shredded Chicken to the sauce. Stir in Heavy cream.
- Prepare Dumplings: In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add Buttermilk and stir until just combined. Do not overmix.
- Drop Dumpling dough by spoonfuls onto the simmering Chicken mixture.
- Cover and cook for 15-20 minutes, or until Dumplings are cooked through and fluffy.
