Chicken and Dumplings

I don't make this very often, but there is something about Sunday dinner in late winter that called for comfort food.  This is one of my Dad's favorite dishes, and we had it quite a bit when I was growing up.  I have cut down on the fat by removing the skin, dredging the chicken in flour and browning.  It still gives a crispy crust.

For 2

2 bone in chicken breasts, skin removed
olive oil
1 large sweet onion
3 large carrots, peeled and cut in thirds
1 large celery stalk, cut in thirds
couple sprigs of fresh thyme
1/4 cup dry sherry
chicken stock
1  heaping tablespoon cornstarch
Bisquick and milk
Chopped green onion or chives

Season the chicken with salt and pepper, dredge in flour and brown in a heavy dutch oven on both sides in a very small amount of olive oil.  Remove the chicken from the pan. Dice half the onion, and cut the other half into chunks.  Saute the diced onion until soft, then add the onion chunks, the celery, carrots and thyme.  Add the sherry to de-glaze the pan.  Return the chicken to the pot and add chicken stock to just cover the vegetables keeping the top of the chicken breasts uncovered.  Cover the pot and simmer for about 45 minutes or until the vegetables and chicken have cooked through.  Mix the cornstarch with a little cold water and add to the stock to help thicken.  Taste the broth to adjust seasonings. Make the dumplings according to the package directions.  Sprinkle the top with the green onion and serve.