Sprinkle thyme and 1/2 teaspoon pepper over chicken pieces. Heat oil in a large Dutch oven over medium-high heat. Add chicken pieces; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside. Add onions to pan; sauté 5 minutes or until lightly browned. Remove from pan; set aside. Add mushroom caps and 1/4 cup broth to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Return chicken and onions to pan. Add 2-1/2 cups broth, wine, and garlic; bring to a boil. Reduce heat, and simmer 1 minute. Place 1/4 cup flour and 1/2 teaspoon salt in a small bowl. Gradually add remaining chicken broth, stirring with a wire whisk until well-blended; add to pan. Cover and simmer 20 minutes, stirring occasionally. Combine 1 cup flour and next 5 ingredients (1 cup flour through 1/4 teaspoon pepper) in a bowl; cut in the shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin and buttermilk to the flour mixture, ! stirring just until moistened; set dough aside. Add sour cream to chicken mixture; stir well. Drop dough onto chicken mixture to form 6 dumplings. Cover and simmer 20 minutes. Remove from heat; sprinkle with 1 tablespoon parsley.

dumpling. Dumplings were great!!!!