- 2½ lbs. bone-in chicken thighs, trimmed
- Salt and pepper
- 2 tsp. vegetable oil
- 2 small onions, chopped fine
- 2 carrots, peeled and cut into 3/4‑inch pieces
- 1 celery rib, chopped fine
- ¼ cup dry sherry
- 6 cups low-sodium chicken broth
- 1 tsp. minced fresh thyme
- 1 lb. chicken wings
- ¼ cup chopped fresh parsley
- 2 cups (10 oz.) all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- ½ tsp. baking soda
- ¾ cup buttermilk, chilled
- 4 tbsp. unsalted butter, melted and hot
- 1 large egg white
- step 1: Show Images
For the stew: Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, flip chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.
- step 2: Show Images
Add onions, carrots, and celery to now-empty pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in sherry, scraping up any browned bits from bottom of pot. Stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot and add chicken wings. Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 minutes.
- step 3: Show Images
Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface. When cool enough to handle, remove and discard skin from chicken. Using fingers or fork, pull meat from chicken thighs (and wings, if desired) and cut into 1‑inch pieces. Return meat to pot. (At this point, stew can be cooled to room temperature, then refrigerated for up to 2 days. Bring to simmer over medium-low heat before proceeding.)
- step 4: Show Images
For the dumplings: Whisk flour, sugar, salt, and baking soda in large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
- step 5: Show Images
Return stew to simmer, stir in parsley, and season with salt and pepper to taste. Using greased tablespoon measure (or #60 portion scoop), scoop level amount of batter and drop over top of stew, spacing about 1/4 inch apart (you should have about 24 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes. Serve immediately.