Pat the chicken thighs with paper towels and season with salt & pepper

In a large Dutch oven, heat 1 tablespoon vegetable over high heat just until smoking

Add half of the thighs, skin side down and brown well on both sides over medium heat

Remove thighs to a plate, pour off the remaining chicken fat and reserve

Raise the temperature back to high heat and brown the remaining chicken thighs

Pour off and reserve the chicken fat

Add the butter to the pot and sweat onions, carrots and celery until they soften

Stir in the flour and cook for 1 minute

Mix in the wine, chicken broth and cream

Add the thyme and bay leaf

Add the chicken and accumulated juices, cover and simmer for 1 hour

Remove the chicken from the stew, allow to cool, remove the skin and discard

Shred the chicken, discarding the bones, and add back to the stew

In a bowl combine flour, baking powder and salt

Heat the milk and chicken fat (or butter) to slightly warmer than room temperature

Using a wooden spoon, stir the milk & fat mixture into the flour and mix to smooth dough

Bring the stew back to a simmer and add the frozen peas and parsley

Using a 2 tablespoon or small ice cream scoop, drop golf ball-size dumplings over the top of the stew, leaving a small space between dumplings

Cover the pot and cook over low heat until the dumplings double in size, about 15 minutes

Serve to your heart's content!