Dutch Oven Chicken and Dumplings

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1 Tbs olive oil
3 pounds bone-in skin on chicken thighs
Salt and pepper to taste
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 Tbs fresh thyme leaves
2 Tbs fresh rosemary leaves
2 table spoons fresh chopped basil leaves
8 cloves garlic, finely diced
2 bay leaves
8 cups chicken broth
2 1/2cups all-purpose flour
1Tbs baking powder
1/2 Tsp baking soda
6 Tbs melted butter
3/4 cup buttermilk
2 Tbs chopped fresh parsley

Heat the oil in a 12 inch deep camp Dutch oven over medium heat. Season both sides of the chicken breast with salt and pepper. Brown 4 to 6 minutes per side. Remove the chicken and set aside.

Add the celery, carrots, onions, thyme, rosemary and basil to the Dutch oven. Give a good mix. Sauté until the veggies begin to soften.

Add chicken broth, garlic and bay leaves. Return the chicken to the Dutch oven. Reduce the heat and simmer for about 30 minutes util the chicken is fully cooked.

Remove the chicken from the Dutch oven and set aside. Ladle about 2 cups of the broth into a small bowl. Slowly whisk in 1/2 cup of the flour until smooth. Pour it back into the Dutch oven and give it a good mix.

Shred the chicken thighs using a pair of forks. Discard the bones and return the chicken to the Dutch oven. Let it simmer uncovered.

In a large bowl, combine, the remaining flour, baking powder and baking soda. Give the dry ingredients a good mix. Add melted butter, butter milk and parsley. Mix until the ingredients are combined. But, be careful not to over do it.

Form the dough into 8 to 10 round dumplings. Place them in the Dutch oven. Cover and simmer for 15 minutes until the dumpling are firm. Serve and enjoy.