Directions

• Chicken and Stock
• In a large stock pot, place chicken, whole carrots, celery, onion, garlic, parsley, salt, and pepper. Fill the pot with water until it covers the ingredients by 2 inches. Time saving tip: Don’t bother with peeling the carrots, onions, and garlic. You’re going to strain the stock anyway and all of those peels are going to give the stock added depth of flavor. Just give everything a rinse before placing it in the pot. Over high heat, bring to a boil. Reduce heat to a simmer and simmer for 2 hours.
• Remove the chicken to a carving board and once cooled, remove the meat from the bones. With your hands, pull the chicken into bite-sized pieces.
• Strain the stock from the remaining ingredients and reserve until needed. Discard the remaining vegetables. This can be done a day in advance and stored covered in the refrigerator, if desired.
• Dumplings
• In a large bowl, combine Bisquick, buttermilk, herbs, and salt and pepper.
• Stir until combined. The dough will be sticky. Set aside until needed.
• Chicken and Dumplings
• In a Dutch oven or large heavy-bottomed pot, heat olive oil over medium-low heat. Add mushrooms, garlic, carrots, and shallot. Sauté until softened, about 8 to 10 minutes. Add cognac and cook until all liquid has absorbed, about 5 minutes. Sprinkle with flour, stir, and cook for an additional 2 minutes.
• Add chicken stock and chicken and bring to boil. Reduce heat to a rapid simmer over medium- high heat. Using a spoon or a small ice cream scoop with a release handle, spoon the dumpling dough into the stock one spoonful at a time. The dumplings will increase in size as they cook. If you want large dumplings use large spoonfuls, if you want small dumplings stick to a teaspoon size. Allow the dumplings to simmer for 5 minutes until cooked through. Gently stir in cream until incorporated. Serve.