# 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 medium 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 fresh parsley, chopped (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
# How-To Steps:
01 - Heat olive oil in a large Dutch oven over medium heat. Add chicken pieces and sauté until lightly browned on all sides, approximately 5 minutes. Remove chicken 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 minute.
03 - Return chicken to the pot along with 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. Stir in chopped chives if using. In a separate bowl, combine buttermilk, milk, and melted butter. Add wet ingredients to dry and gently mix until just combined without overmixing.
05 - Remove bay leaves from stew. Using a spoon or small ice cream scoop, drop heaping tablespoons of dumpling dough onto simmering stew. Cover pot tightly and cook for 18 to 20 minutes until dumplings are puffed and cooked through.
06 - Adjust seasoning if needed. Serve hot, garnished with freshly chopped parsley.
