1. Prepare the chicken. Season chicken with pepper. Heat 1 Tbsp. oil in a large stockpot over medium-high heat. Add chicken and cook until lightly browned on both sides, about 7 to 8 minutes. Transfer chicken to a plate.
2. Add carrots, onion, celery, and garlic to the pot and cook until just beginning to brown, about 5 to 7 minutes. Stir in 1 Tbsp. flour and cook for 1 minute. Stir in 1 cup of the beer, scraping up any browned bits from the pot. Stir in broth and thyme and return chicken and any accumulated juices to pot. Bring to a simmer, cover, and cook until chicken is tender, about 25 minutes.
3. Remove pot from heat and transfer chicken to a cutting board. Shred chickenusing two forks, and return it to the pot along with remaining 1?2 cup beer.
4. Prepare the dumplings. In a large bowl, whisk together both flours (1 1/3 cup and 2/3 cup), sugar, baking soda, and salt. Stir in scallions. Add 1/4 cup olive oil to buttermilk and stir to combine. Stir buttermilk mixture into flour until incorporated. Batter will be thick and should pull away from the sides of the bowl easily.
5. Return stew to a simmer over medium heat. Drop 24 tablespoon-sized balls of the dumpling batter over the top of the stew. Cover, and simmer gently until dumplings have doubled in size and a toothpick inserted into the center comes out clean, about 14 to 15 minutes. Sprinkle with parsley and serve.
Source: Hannaford fresh Magazine, January - February 2010