Chicken and Dumplings

1. For chicken thighs: Season chicken thighs and brown, skin side down, in Dutch oven or braiser over high heat. Once chicken is browned, add vegetables and continue to cook until vegetables are slightly browned. Add stock and bouquet garni; bring to a boil. Reduce heat to simmer; braise thighs for 4 hours.
2. For dumplings: Sift all dry ingredients into mixing bowl. Crumble butter into flour by mixing with hands. Fold in buttermilk, half at a time. Knead dough with a little flour until combined. Dough should be moist, but not sticky.
3. Shape dough with hands into rough log and cut into disc-like shapes. In rondo or stockpot, bring salted water to a boil. Drop in discs and cook for 20 minutes, making sure dumplings are done in middle.
4. To serve, remove bouquet garni from chicken braising liquid. Season liquid with salt and pepper. Into  individual bowls, add cooked dumplings, chicken thighs, broth and vegetables. Garnish with chopped parsley and chives.