Ingredients
- 2 1/2 pounds bone-in, skin on chicken thighs, trimmed
- Salt and pepper
- 2 teaspoons vegetable oil
- 2 small onions, minced (about 1 1/2 cups)
- 2 carrots, peeled and cut into 3/4 inch pieces
- 1 celery rib, chopped fine
- 1/4 cup dry sherry
- 6 cups chicken broth
- 1 teaspoon minced fresh thyme
- 1 pound chicken wings
- 1/4 cup chopped fresh parsley
- Dumplings
- 2 cups flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup cold buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg white
Preparation
Step 1
Pat the chicken thighs, dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the chicken thighs, skin side down, and cook until the skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn the chicken pieces and brown the second side, 5 to 7 minutes longer; transfer to a large plate. Discard all but 1 teaspoon fat from the pot.
Add the onions, carrots, and celery to the pot. Cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in the sherry, scraping up any browned bits. Stir in the broth and thyme. Return the chicken thighs, along with any accumulated juices, to the pot and add the chicken wings. Bring to a simmer, cover, and cook until the thigh meat offers no resistance when poked with the tip of a paring knife but still clings to the bones, 45 to 55 minutes.
Remove the pot from the heat and transfer the chicken to a cutting board. Allow the broth to settle for 5 minutes, then skim the fat from the surface using a wide spoon or ladle. When cool enough to handle, remove and discard the skin from the chicken. Using your fingers or a fork, pull the meat from the chicken thighs (and wings, if desired) and cut into 1-inch pieces. Return the meat to the pot.
For the Dumplings: whisk the flour, sugar, salt, and baking soda in a large bowl. Combine the buttermilk and melted butter in a medium bowl, stirring until the butter forms small clumps. Whisk in the egg white. Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl.