Steps
- Cut 1.35kg of whole chicken into wings, thighs, drumsticks, and halved breasts, and chop the carcass into 2in / 5cm pieces with a cleaver.
- In a heavy pot over medium-high heat, cook the carcass pieces and wings with 1½ cups of onion in 1in / 2.5cm pieces, stirring now and then, until the chicken begins to brown.
- Add ½ cup of water, 2 sprigs of fresh parsley, and 2 sprigs of fresh thyme, then cover and cook over low heat for 20 minutes.
- Add 6 cups of hot water, the remaining chicken pieces, and 1 teaspoon of table salt. Simmer, partly covered, for about 20 minutes, until the chicken pieces are just cooked through.
- Strain the stock. Shred the meat from the chicken pieces, discarding the skin and bones, and wipe out the pot.
- Melt ½ cup of unsalted butter in the pot. Cook 1 cup of diced onion, 1 cup of diced carrots, and 3½ cups of stemmed, quartered cremini mushrooms for about 6 minutes, until just tender but not brown.
- Sprinkle in ¾ cup of all-purpose flour and cook, stirring, for 2 minutes. Whisk in five-sixths of the stock, 1 cup at a time, bringing it to a simmer after each addition.
- When the gravy thickens, stir in ½ cup of chopped fresh parsley, 1 teaspoon of chopped fresh thyme, and three-quarters of the shredded chicken. Season with salt and pepper, stir in ¼ cup of heavy cream, and return to a simmer.
- For the dumplings, whisk 1¾ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of kosher salt, and 1 teaspoon of sugar. Stir in 1 large egg whisked with 1 cup of milk.
- Stir in ¼ cup of minced fresh herbs (tarragon, chervil, chives, or parsley) and 2 thinly sliced scallions. Drop 1-tablespoon spoonfuls all over the simmering stew. Cover and simmer for 10 minutes, until the dumplings are cooked through.