Savory Chicken Thigh Stew with Herbed Buttermilk Dumplings

1. Prepare and Brown the Chicken

Start by patting the chicken thighs dry with paper towels. Season them evenly with 1 teaspoon of salt and 0.25 teaspoons of pepper. Heat 2 teaspoons of vegetable oil in a Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs, skin side down, and cook for 5-7 minutes per side until the skin is crisp and well browned. Transfer the browned chicken to a plate and discard excess fat from the pot.

2. Cook the Vegetables

In the same Dutch oven, add the chopped onions, carrots, and celery. Cook them over medium heat for 7-9 minutes until they are caramelized. Once the vegetables are caramelized, pour in 0.25 cups of dry sherry to deglaze the pot, scraping up any browned bits stuck to the bottom.

3. Simmer the Stew

Stir in 6 cups of chicken broth and 1 teaspoon of minced thyme. Return the browned chicken thighs to the pot along with the chicken wings. Bring the mixture to a simmer, cover the pot, and let it cook for 45-55 minutes until the chicken is tender.

4. Prepare the Chicken and Skim Fat

Once the chicken is tender, remove the pot from the heat. Transfer the chicken to a cutting board and let it cool enough to handle. Skim any excess fat from the surface of the stew. Remove the skin from the chicken thighs, pull the meat from the bones, and cut it into bite-sized pieces. Return the shredded chicken to the pot.

5. Prepare the Dumpling Batter

While the stew is simmering, prepare the dumpling batter. In a large bowl, whisk together 2 cups of flour, 1 teaspoon of sugar, 1 teaspoon of salt, and 0.5 teaspoons of baking soda. In a separate medium bowl, combine 0.75 cups of chilled buttermilk and 4 tablespoons of melted hot butter, then whisk in 1 large egg white. Add the buttermilk mixture to the dry ingredients and stir until just combined.

6. Finish the Stew and Cook the Dumplings

Bring the stew back to a simmer and stir in 0.25 cups of chopped fresh parsley. Season the stew with additional salt and pepper to taste. Using a greased tablespoon, drop spoonfuls of the dumpling batter into the simmering stew, covering the surface. Cover the pot with a kitchen towel and then the lid, and let the dumplings steam for 13-16 minutes. When the dumplings have doubled in size and a toothpick inserted into the center comes out clean, they are ready.