# What You'll Need:
→ Stew
01 - 2 lbs boneless, skinless chicken thighs, diced
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 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
# Directions:
01 - Heat olive oil in a large Dutch oven over medium heat. Add chicken pieces and sauté until lightly browned, 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 additional minute.
03 - Return chicken to the pot and add 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 - In a large bowl, whisk together flour, baking powder, baking soda, salt, ground walnuts, and chives if using.
05 - In a separate bowl, blend buttermilk, milk, and melted butter. Pour this mixture into the dry ingredients and stir just until combined, avoiding overmixing.
06 - Remove bay leaves from the stew. Using a spoon or small ice cream scoop, drop heaping tablespoons of dumpling batter onto the simmering stew. Cover tightly and cook for 18 to 20 minutes until dumplings are puffed and cooked through.
07 - Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
