For the stew:
✤2-2½ lbs bone-in, skin on chicken thighs (~12.5oz shred)
✤ salt & pepper
✤2 tsp olive oil
✤2 leeks, white & light green parts, halved lengthwise (~175g)
✤2 tbsp unsalted butter
✤2 bay leaves
✤2 tsp finely chopped fresh thyme
✤5 cloves garlic, finely chopped
✤3 tbsp (~23g) all-purpose flour
✤1/2 cup dry Sherry
✤2 cups chicken broth
✤2 carrots, peeled & diagonally cut into 1-in slices (~431g)
✤2 celery stalks, trimmed & diagonally cut into 1-in slices (~108g)
✤1/3 cup chopped fresh parsley
For the dumplings:
✤1¾ cups (210g) all-purpose flour
✤2 tsp baking powder
✤2 tsp onion powder
✤1 tsp salt
✤ black pepper, to taste
✤6 scallions, green & white parts, thinly sliced (~20g)
✤2 tbsp unsalted butter
✤2 tbsp reserved chicken fat
✤3/4 cup whole milk
❖Pat the chicken dry with paper towel and sprinkle all over with salt & pepper. In a large Dutch oven over med-high heat, warm the olive oil until shimmering. Place thighs skin-side down into the pot and cook, undisturbed, 5 min. Turn thighs over and continue to cook, undisturbed, 5 min more; adjust heat if it starts to scorch. Transfer chicken to a large plate. When cool enough to handle, remove skins.
❖Thinly slice one of the leek halves; cut remaining 3 halves into 1-in pieces.
❖Add the butter to the pot, return to med heat, and melt and swirl to coat. Add the thinly sliced leeks, bay leaves, thyme & 1/2 tsp salt and cook, stirring constantly, 2 min. Add the garlic & flour and continue to cook, stirring, about 2 min more. Add the sherry and deglaze bottom of pan, about 1 min. Gradually add the broth, stirring vigorously to incorporate smoothly. Add the chicken thighs with any accumulated juices to the pot and return to a simmer. Adjust heat to very low, cover, and simmer gently until the chicken is cooked through and very tender, about 1 hour, turning chicken over after 30 min. Transfer chicken to a plate.
❖When cool enough to handle, remove meat from bones and shred. Remove the bay leaves from the pot, add the shredded chicken, 1/2 tsp salt & a few grinds of black pepper; stir to mix. Over med-high heat, return to a simmer. Taste and adjust seasoning as necessary.
❖Meanwhile, for the dumplings: In a large bowl, whisk together the flour, baking powder, onion powder, salt & a few grinds of pepper. Add the scallions and toss to combine.
❖In a small saucepan over med-low heat, warm the butter, reserved chicken fat & milk just until bubbles begin to form around edge of liquid; be careful not to overheat! Add the warmed milk mix to the flour mix. With a wooden spoon or fork, mix until incorporated and uniformly moist (dough should be wet and shaggy).
❖Add the carrots, celery, 1-in leek pieces & most of the parsley to the stew and stir in.
❖Using a soup spoon, drop 12 golf ball sized portions of dumpling dough into the pot, placing them about 1/2-in apart. Adjust heat to low, cover, and cook undisturbed until dumplings are puffed and cooked through, and toothpick test comes out clean, 20-30 min.
❖Garnish bowls with remaining parsley.
