2 ½ pounds bone-in, skin-on chicken thighs

1 teaspoon table salt & ¼ teaspoon black pepper

Pat the chicken thighs dry with paper towels; season both sides with the salt & pepper.

Place a large dutch oven over medium-high heat adding

3 teaspoons of vegetable oil.

Make sure your pot has a good lid.

I used my 3-Quart Enamel Cast Iron Lodge Pot.

Heat till shimmering.

Add the chicken thighs, skin side down and cook until crispy brown, approximately 5-7 minutes.

Using tongs, turn over the chicken pieces, browning the other side, approximately 5-7 minutes.

Once brown on both sides, remove and place on a large plate to rest.

Remove all but 1 teaspoon of the residual fat from the pot.

2 small onions, minced or chopped fine

2 carrots, peeled and cut into about 3/4” pieces

1 celery rib, chopped fine

Add all into the pot, set to medium-high heat. Stirring frequently until onions are slightly brown and cooked through; 7-9 minutes.

Add ¼ cup of dry sherry to deglaze the pot. This means just stirring it in, scraping up all the brown bits of chicken accumulated in the pot.

6 cups of low-sodium chicken broth

1 Tablespoon of dried thyme

are added to the pot.

Slowly stir in; combining all ingredients

Return the chicken thighs and any accumulated juices to the pot

Add 1 pound of chicken wings

Bring the pot to a simmer and cook until the thigh meat is cooked through.

About 45-55 minutes.

Remove the pot from the heat.

Transfer the chicken to a plate or cutting board

Allow the broth to settle for about 5 minutes.

After the broth has settled, using a wide spoon, skim the fat from the surface of the broth – discard.

When meat is cool enough, break apart meat from the bones.

Discard bones and skin from meat.

Cut or break up meat into small, bite-size pieces.

Return meat to the pot.

2 cups of unbleached all-purpose flour

1 teaspoon sugar

1 teaspoon of table salt

½ teaspoon baking soda

1 cup of COLD buttermilk

4 Tablespoons of melted, unsalted butter, which has cooled to room temperature

1 large egg white only

Whisk the flour, sugar, salt & baking soda in a large bowl.

Combine the buttermilk and butter in a separate bowl, stirring until the butter forms small clumps.

Whisk in the egg white to the milk.

Add the milk mixture to the dry ingredients and stir until just incorporated and the batter pulls away from the sides of the bowl.

The batter should be sticky.

Return the stew to a simmer on medium heat.

Stir in ¼ cup of chopped parsley.

Season stew with salt and pepper to your specific taste

Using a tablespoon, pick up a small heaping spoon full of batter.

Drop batter on the surface of stew, using a finger to push the batter off the spoon.

Space the dumplings about 1/4” apart, if possible.

After dropping in all the dumplings, place a clean kitchen towel over the top of the pot.

Make sure to keep the towel AWAY from the heat source.

Cover the pot.

Simmer gently until dumplings have doubled in size and appear to have cooked through.

About 15-20 minutes.

Serve and enjoy immediately.