I’ve been slow-cooking the original cut-up chicken breasts in chicken broth and a little bit of water for a couple of hours now. I’ve got the carcass of an other chicken to mine for the dark meat, yes; and going to add the potatoes in a couple of hours, sure. Salted, peppered, onion powder, a couple of bay leaves, some herbs de Provence (whatever the heck those are). No actual onions this time, because they never come out the way that I want them to. Anyway, what am I missing? Actual dumplings are probably beyond my skill level, although I have a damaged refrigerated pie crust that I could probably turn into impromptu lumps of dough.