In a large iron pot, heat oil. Add chicken, a few pieces at a time. Brown and remove from pot. Set aside. Add flour and make a roux. If not enough oil, add more. Add onion, salt, pepper, and garlic powder. Cook on low fire for ½ hour. Add chicken. Stir well. Cook ½ hour longer. Add chicken stock and boil until chicken is tender. Add parsley and shallots. Cook for 5 minutes. Remove chicken from pot. 

Dumplings: In a bowl, mix flour and parsley. Add egg and milk. Mix well. Add butter. Drop by teaspoonfuls in gravy left behind chicken. You may need to add more water. When dumplings are cooked, remove from pot. Pour small amount of gravy over dumplings and over chicken.