Instructions
- Season Chicken with Fleur de Sel and Freshly Ground Black Pepper.
- In a large pot or Dutch oven, brown Chicken skin-side down until crispy. Remove Chicken and set aside.
- Add Vegetables to the pot and cook until softened, about 5-7 minutes.
- Whisk together Flour and a small amount of Chicken Stock to form a roux. Add the remaining Chicken Stock and Sherry, bringing to a simmer, stirring constantly. Reduce heat and simmer for 10 minutes.
- Stir in Crème Fraîche, Parsley, and Thyme. Return Chicken to the pot. Cover and simmer for 45 minutes, or until Chicken is cooked through.
- While Chicken simmers, prepare Dumplings: In a bowl, whisk together Flour, Baking Powder, and Salt. Cut in Cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add Cold Buttermilk, stirring until just combined. Do not overmix. Knead lightly on a floured surface.
- Roll Dumpling dough into small, irregular shapes. Drop Dumplings into the simmering Chicken mixture. Cover and cook for 15-20 minutes, or until Dumplings are cooked through and fluffy.
- Serve immediately, garnished with additional Fresh Parsley.
