sprinkle chicken thighs with salt and pepper and heat oil in fry pan or dutch oven then brown chicken, skin side first then flip and continue browning in fat until juice runs clear. Remove chicken from pan and let cool
add onions and garlic and celery and carrots to pan and simmer until softened in the chicken fat, 5-10 minutes
set heat as low as possible and add flour to vegetables and stir for a minute or so... be ready and add wine to deglaze the pan of all the chicken bits and browned flour
add chicken broth to pot and now shred your chicken, chop the browned skin and add to broth...let simmer while you make your dumplings
mix all ingredients in a medium bowl
bring chicken stew back to a boil and then add dumpling mixture. then let simmer for ten minutes uncovered, then cover and simmer 10-20 minutes longer
i like to crisp my dumpling tops so the taste like they came out of the wood stove oven so i put the pot under the broiler for just a minute or so before serving...