Season chicken with salt and pepper. Heat the vegetable oil
, over medium heat, in roasting pan on top of stove. Place chicken in the oil and brown on both sides. Add the vegetables and bay leaf
. Saute the vegetables for 1 minute. Add the chicken stock, cover and place in the oven. Bake for 30 minutes, or until the chicken is tender. Remove from the oven. To create a sauce, remove the chicken and vegetables from the pan, leaving the stock. In a small sauce pan, over medium heat, combine the melted butter and flour. Mix well. Cook for about 3 minutes, stirring constantly for a blond roux. Place roasting pan on stove, over a low flame and whisk
in the roux
. Once the sauce has thickened, about 6 to 8 minutes, add the reserved chicken and vegetables. Add the dumplings and simmer
for 5 minutes. Spoon into individual serving bowls. Garnish
with chopped parsley.