Pat the chicken dry on both sides. Then, season the chicken with salt & pepper.Heat the oil until it's very hot. Sear the chicken until golden-brown. Rest & chop.
Sauté the shallots, carrots, celery, garlic, rosemary, & thyme. Add the flour, chicken stock, & half-and-half.Add the bouillon, chicken, & bay leaf. Simmer for 30 minutes & add the peas.
For light & fluffy dumplings, don't over-mix the batter!Then, simmer the dumplings covered for 10 minutes and uncovered for 10 minutes. Works every time!
You can also use leftover shredded chicken, rotisserie chicken, or leftover turkey in this recipe!Just add about 4 cups of shredded/chopped meat before simmering.