Season chicken with salt and pepper then dredge in flour and shake off excess.

Brown chicken in about 1/2 inch of cooking oil in a skillet then drain and set aside.

Heat butter in a dutch oven and add celery, carrots and onions, and saute until onions soften but not browned.

Add garlic, bay leaf, thyme and poultry seasoning, stirring well.

Add flour, stirring to coat the vegetables, then stir in the chicken broth and cook until it comes to a boil, stirring.

Place chicken drumsticks on top,then cover, reduce heat and simmer for 35 minutes.

Place shortening, flour, baking powder and salt in a food processor and pulse to mix.

Add dried parsley, chives and buttermilk, stirring by hand to make a batter. Set aside.

Remove chicken legs from stew and keep warm.

Add milk to stew and stir.

Drop dumpling batter into boiling stew by the tablespoonful; cook uncovered at a simmer for 12 minutes.

Then cover the pot and cook 10-12 minutes more or until dumplings are cooked thorough.

Remove dumplings from stew and place in a dish. Add the chicken back to the pan to briefly warm, then serve chicken and stew with dumplings.