# What You’ll Need:
→ Stew
01 - 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp 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 - 1/2 cup shelled walnuts, finely chopped
09 - 1 tsp dried thyme
10 - 1 tsp dried sage
11 - 2 bay leaves
12 - 1/2 tsp ground nutmeg
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp chopped fresh parsley, for garnish
→ Dumplings
15 - 2 cups all-purpose flour
16 - 2 tsp baking powder
17 - 1/2 tsp baking soda
18 - 3/4 tsp salt
19 - 1/4 cup ground walnuts
20 - 2 tbsp fresh chives, chopped (optional)
21 - 3/4 cup buttermilk
22 - 1/4 cup milk
23 - 3 tbsp unsalted butter, melted
# Directions:
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 onion, carrots, and celery. Cook for 6 to 7 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Return chicken to the pot with chicken broth, walnuts, thyme, sage, bay leaves, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
04 - While the stew simmers, whisk together flour, baking powder, baking soda, salt, and ground walnuts in a large bowl. Add chives if using.
05 - In a separate bowl, mix buttermilk, milk, and melted butter. Pour wet mixture into dry ingredients and stir until just combined, avoiding overmixing.
06 - Remove bay leaves from stew. Drop heaping tablespoons of dumpling dough onto simmering stew using a spoon or small ice cream scoop. Cover tightly and cook for 18 to 20 minutes until dumplings are puffed and cooked through.
07 - Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
