Sprinkle the garlic powder, salt, white pepper and thyme all over the thighs. Put some olive oil into the pot and brown the chicken thighs skin side down
After that turn them over to brown the other side and add the fresh garlic and onion
Next add the butter
When butter has melted and onion and garlic are soft add 8 cups of water bring to a boil and reduce to a simmer cook for 30 to 40 minutes
Take the chicken out of the pot to cool off, drain the broth add back to pot and add celery and carrots to cook
Meanwhile make your biscuit dough for the dumplings use only half the recipe
Roll them out kinda thin and cut lengthwise and crosswise
Pick the meat from the thighs and chop if necessary to get the pieces the way you like
Heat up broth again to boiling and add one batch at a time making sure the dumplings cook through this may take 30 minutes
When that is done add the chicken back to the pot and cook for about 10 to 15 minutes together
You are done !! ENJOY !!
