1. Make the dumpling batter: In a bowl, stir together the flour, baking powder, salt, and pepper. Make a well in the dry mixture. Slowly drizzle in the buttermilk and stir gently with a fork; the batter should stick together but remain a bit wet. Use your hands to gather the batter together into a dough. Cover with a wet towel and set aside.

2. Make the stew: In a 4-quart Dutch oven, heat the oil over medium-high heat. Season the chicken with salt and pepper. Working in batches to avoid overcrowding, sear the chicken on all sides until browned but chicken is not cooked through, about 5 minutes.

3. Add the onions, carrot and rutabaga to the pot and season with salt. Cook until lightly browned, about 4 minutes.

4. Reduce the heat and add the butter and flour. Cook until the flour is lightly browned and has a nutty fragrance, about 2 minutes. Add the chicken stock and chicken and scrape the bottom of the pan to deglaze. Bring to a boil, then reduce to a simmer, season with salt and pepper, and cook for 10 minutes. Bring the heat up to a gentle boil, add the sour cream and whisk to combine.

5. Scoop a dollop of the dumpling batter into the pot so it rests atop the liquid. Repeat until all the dumplings have been scooped and added. Cover the pot, reduce the heat to low and cook for 5 minutes. Flip each dumpling, replace the lid, and cook for 3 to 5 minutes longer. (The dumplings will turn a shade whiter when finished.) Season the soup to taste with salt.

6. Divide the soup among bowls, sprinkle with parsley, and serve.