# What You Need:
→ Stew
01 - 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 8 cups low-sodium chicken broth
08 - ½ cup shelled walnuts, finely chopped
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried sage
11 - 2 bay leaves
12 - ½ teaspoon ground nutmeg
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh parsley, for garnish
→ Dumplings
15 - 2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - ½ teaspoon baking soda
18 - ¾ teaspoon salt
19 - ¼ cup ground walnuts
20 - 2 tablespoons fresh chives, chopped (optional)
21 - ¾ cup buttermilk
22 - ¼ cup milk
23 - 3 tablespoons unsalted butter, melted
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chicken pieces and sauté until lightly browned on all sides, about 5 minutes. Remove and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 6 to 7 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.
03 - Return the chicken to the pot along with the chicken broth, chopped walnuts, dried thyme, dried sage, bay leaves, ground nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
04 - While stew simmers, whisk together flour, baking powder, baking soda, salt, and ground walnuts in a large bowl. Add chopped chives if using.
05 - In a separate bowl, mix buttermilk, milk, and melted butter. Pour the wet ingredients into the dry mixture and stir gently until just combined, avoiding overmixing.
06 - Remove bay leaves from the stew. Using a spoon or small ice cream scoop, drop heaping tablespoons of dumpling dough onto the simmering stew. Cover pot tightly and cook for 18 to 20 minutes, until dumplings are puffed and cooked through.
07 - Adjust seasoning to taste. Serve hot, garnished with fresh chopped parsley.
