Hearty Chicken Stew with Buttermilk Dumplings

1. Season and Sear Chicken

Start by generously seasoning your chicken thighs on both sides with kosher salt and freshly ground black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pot. Sear them until the skin is deeply golden brown, which should take about 8-10 minutes. Flip the chicken and cook the other side for another 5-8 minutes. Browning the chicken adds a deep, rich flavor to your stew. When the chicken is perfectly seared, transfer it to a plate and pour off the fat, leaving about 5 tablespoons in the pot.

2. Cook Vegetables

Return 2 tablespoons of the reserved fat to the pot and add the diced onion, chopped celery, and half of the sliced carrots. Cook these vegetables, stirring occasionally, until they begin to soften, about 4 minutes. Cooking the vegetables in the chicken fat infuses them with extra flavor. Next, return the chicken thighs to the pot, add the thyme sprigs, and pour in 8 cups of water. Bring the mixture to a simmer and let it cook uncovered for 30-40 minutes, allowing the flavors to meld and the liquid to reduce slightly.

3. Strain Stock and Make Roux

Once the chicken is cooked through, transfer it to a plate to cool and strain the stock, discarding the cooked vegetables and thyme. Wipe out the pot and return it to the stove. Heat the remaining 3 tablespoons of reserved chicken fat and add 1 tablespoon of unsalted butter. Sprinkle in the 1/4 cup of flour and stir constantly to make a roux. Cook the roux until it's a pale golden brown, about 2-3 minutes. This will thicken your stew.

4. Add Vegetables and Chicken

Slowly whisk the reserved chicken stock back into the pot, bringing it to a boil. Add the sliced leeks and the remaining carrots, seasoning with salt and pepper. Let the mixture simmer for 10-12 minutes, ensuring the vegetables are tender. While the vegetables are cooking, remove the skin and bones from the cooled chicken and shred the meat. Add the shredded chicken back into the pot.

5. Make Dumplings

To make the dumplings, whisk together the 1.5 cups of flour, baking powder, 0.75 teaspoon kosher salt, and 0.25 teaspoon black pepper in a medium bowl. In a small bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined – overmixing will make the dumplings tough.

6. Cook Dumplings

Using a spoon, drop dollops of the dough into the simmering stew. Cover the pot, reduce the heat to medium-low, and cook the dumplings undisturbed for 18-22 minutes, until they are puffed and cooked through.

7. Serve

Remove the lid and divide the stew among bowls. If you like, sprinkle each serving with finely chopped parsley and chives for a fresh finish. Enjoy your hearty chicken stew with fluffy buttermilk dumplings!