# What You'll Need:
→ For the 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 - 1/2 cup shelled walnuts, finely chopped
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried sage
11 - 2 bay leaves
12 - 1/2 teaspoon ground nutmeg
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh parsley, for garnish
→ For the Dumplings
15 - 2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 3/4 teaspoon salt
19 - 1/4 cup ground walnuts
20 - 2 tablespoons fresh chives, chopped (optional)
21 - 3/4 cup buttermilk
22 - 1/4 cup milk
23 - 3 tablespoons unsalted butter, melted
# How To Make It:
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 - Add diced onion, sliced carrots, and celery to the same pot. 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, reduce heat, and simmer uncovered for 25 minutes.
04 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground walnuts. Add chopped chives if using.
05 - In a separate bowl, mix buttermilk, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Remove bay leaves from the stew. Drop heaping tablespoons of dumpling dough onto the simmering stew using a spoon or small ice cream scoop. Cover pot tightly and cook for 18 to 20 minutes until dumplings are puffed and cooked through.
07 - Adjust seasoning with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
