Heat the oil in a dutch oven or large pot over medium-high heat.
Pat the chicken thighs dry with paper towels then generously season all over with salt & pepper.
When the oil is hot add the chicken thighs, skin-side down, and sear until the skin is well browned, in batches if necessary, about 4 minutes.
Transfer all the seared chicken to a plate and set aside.
Melt the butter in the pot then stir in the onion, celery, carrots, garlic, and 1/2 tsp salt and cook, stirring often, until the vegetables begin to soften, about 5 minutes.
Stir in the flour until well combined.
Pour in the water and use a wooden spoon to scrape the bottom of the pot to release any stuck on bits.
Return the chicken thighs to the pot and bring to a boil.
Reduce the heat to medium-low then cover the pot and simmer for about 45 minutes or until chicken is very tender.
Transfer the chicken thighs to a large dish then use two forks to shred the chicken, discarding any skin and bones.
Stir the shredded chicken back into the pot and increase the heat to medium.
In a large mixing bowl stir together all the dumpling ingredients (flour, baking powder, butter, milk, salt, pepper) until well combined.
Drop heaping tablespoon size mounds of the dumpling mix into the then cover the pot and simmer until dumplings are cooked, about 10 minutes.
Take the pot off the stove then taste and season with salt & pepper, if needed.
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