Instructions: How to Prepare the Chicken:
1. Heat the oil and butter in a Dutch oven over medium high heat.

2. Season the chicken with salt and pepper to taste, brown well on both sides and remove to a plate.

3. Drain all but 1 tablespoon of the fat and add the celery, carrots and onions and brown slightly. Add the wine and reduce until dry.

4. Return the chicken to the pan and add the water or stock. Bring the stock to a boil, reduce heat to low, add the peppercorns and parsley stems and cook for 15 minutes, skim the foam that has risen to the top, and cover and simmer the chicken until the meat is tender, approximately 2-2
1/2 hours.

5. Remove the meat to a plate, cover and keep warm.

How to Prepare the Dumplings:
1. Sift together the flour, baking powder and salt and place in a medium bowl. Mix together the egg and 1/4 cup of milk until blended.

Add the liquid slowly to the dry ingredients, mixing with a fork, adding more milk if necessary. (The batter should be stiff.) Fold in the herbs and pepper.

2. Bring the stock to a simmer and drop the dumpling batter from a teaspoon that has been dipped in the stock first (this allows the mixture to come off the spoon easily). Continue doing this until the dumplings are barely touching. Cover and simmer approximately 10 minutes. Plate chicken in bowl, add stock, veggies and dumplings. Top with parsley.

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