Lighter Chicken and Dumplings | America's Test Kitchen

Name: Lighter Chicken and Dumplings | America's Test Kitchen
Ingredients: 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note); table salt and ground black pepper; 2 teaspoons vegetable oil; 2 small onions , chopped fine (about 1 1/2 cups); 2 medium carrots , peeled and cut into 3/4-inch pieces (about 2 cups); 1 celery rib , medium, chopped fine (about 1/2 cup); 1/4 cup dry sherry; 6 cups low-sodium chicken broth; 1 teaspoon minced fresh thyme leaves; 1 pound chicken wings (see note); 1/4 cup chopped fresh parsley leaves; 2 cups unbleached all-purpose flour (10 ounces/283 grams); 1/2 teaspoon baking soda; 1 teaspoon sugar; 1 teaspoon table salt; 3/4 cup buttermilk , cold (see note); 4 tablespoons (1/2 stick) unsalted butter , melted and cooled about 5 minutes; 1 large egg white

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A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.

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Ingredients

6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note)
table salt and ground black pepper
2 teaspoons vegetable oil
2 small onions , chopped fine (about 1 1/2 cups)
2 medium carrots , peeled and cut into 3/4-inch pieces (about 2 cups)
1 celery rib , medium, chopped fine (about 1/2 cup)
1/4 cup dry sherry
6 cups low-sodium chicken broth
1 teaspoon minced fresh thyme leaves
1 pound chicken wings (see note)
1/4 cup chopped fresh parsley leaves
2 cups unbleached all-purpose flour (10 ounces/283 grams)
1/2 teaspoon baking soda
1 teaspoon sugar
1 teaspoon table salt
3/4 cup buttermilk , cold (see note)
4 tablespoons (1/2 stick) unsalted butter , melted and cooled about 5 minutes
1 large egg white