Lighter Chicken and Dumplings

Name: Lighter Chicken and Dumplings
Total time: 135 min
Ingredients: 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note); table salt; 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

www.americastestkitchen.com

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.

Keywords

ATK Staff Pick
Chicken
Main Courses
Stews

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Dutch oven
Tongs
Plate
Cutting board
Paring knife
Spoon
Ladle
Mixing bowl
Whisk
Spatula
Tablespoon measure
Kitchen towel
Toothpick
Paper towel
Stove
Oven
Measuring cup
Measuring spoon
Chef's knife
Kitchen scale
Saucepan
Pot

Ingredients

6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note)
table salt
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