The best food to comfort your soul this winter. A good source of protein and vitamins.
2 Tbs vegetable oil
4 (~1½ lbs) bone-in, skinless chicken thighs
1 large onion, chopped
2 medium carrots, peeled and chopped
2 celery ribs, chopped
¼ c dry sherry
6 c low-sodium chicken broth
1 tsp minced fresh thyme
1 lb chicken wings (about 4)
¼ c chopped fresh parsley
1 c all-purpose flour
¼ tsp baking soda
½ tsp sugar
½ tsp salt
½ tsp chopped fresh parsley
½ tsp chopped fresh thyme
2 Tbs butter, melted
⅓ c buttermilk
1 large egg white
Heat oil in a large dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Brown chicken in the pot, about 5-7 minutes on each side. Transfer chicken to a plate.
Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8 minutes. Add sherry and deglaze any leftover brown bits from the bottom of the pot.
Add broth, thyme, chicken thighs (with juices), and chicken wings to the pot. Bring to a simmer and cover. Cook on low until thigh meat is cooked through and tender, about 45 minutes.
Remove pot from the heat. Transfer chicken to a plate. Skim fat from the surface of the pot. Remove chicken from the bones and chop into bite sized pieces. Return meat to the pot, and bring stew back to a simmer. Do not let boil.
For the dumplings: Whisk together the flour, baking soda, sugar, salt, parsley, and thyme in a medium bowl. Mix the buttermilk, melted butter, and egg white in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until just combined.
Lightly coat an ice cream scoop with non-stick spray. Gently drop dumplings by the scoopful into the stew, leaving an inch or two between them. Cover the top of the pot with a towel (don’t let edges of towel touch the heat source) and cover with the lid. Let simmer until dumplings are cooked through, about 15 minutes.