Chicken and Dumplings with Butternut Squash and Cognac

Ingredients

• 1 (4–5 pound) organic chicken, cut into 8 pieces (see note)
• Sea salt and freshly ground pepper
• 2 tablespoons grass-fed ghee
• 1 bay leaf
• 1 tablespoon fresh thyme leaves, plus more for serving
• 1 large shallot, thinly sliced
• 1 celery stalk, sliced
• 1 large carrot, halved lengthwise and sliced
• ¼ cup cognac or sherry
• 4 cups chicken broth
• 2 cups water
• ½ small butternut squash, halved, seeds removed and sliced
• Dumpling Dough
• Fresh parsley and chives, for serving
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• Pinch ground nutmeg
• ½ cup plus 2 tablespoons whole milk yogurt