Heat the oil and butter in a soup pan over medium heat. When hot and bubbling, add the chicken. Brown for 5-6 minutes per side. If using bone-in, cook 10-12 minutes per side. Remove from the pan.

To the same pan (add more oil or butter if needed) add the onions, celery, carrots, squash, garlic, rosemary, sage, ground fennel and 3/4 teaspoon salt. Stir.

Sprinkle the flour evenly in the pan and stir to mix with the vegetables.

Slowly pour in the chicken stock while stirring. Add the chicken back to the pan. Bring to a simmer, and simmer uncovered for 10 minutes.

While the stew simmers make the dumplings. To a mixing bowl, add the flour, baking powder, salt, sage, chives and shortening. Use your fingers to rub the shortening into the flour until it resembles crumbs. Slowly add water and mix until a soft dough forms, not too sticky or wet.

Remove the chicken breasts from the stew and cut or shred into bite-size pieces. Add back to the stew. Taste for seasoning and add salt if needed.

Spoon 1 tablespoon of the dumpling dough and place on top of the stew. Repeat with the rest of the dough making 8 dumplings. Cover and simmer until the dumplings are cooked, about 15 minutes. If you like the dumplings a little browned and crispy on the top, put the pan under the broiler (grill if you’re in the U.K) for a couple of minutes.

Serve immediately.