Lighter Chicken and Dumplings

Name: Lighter Chicken and Dumplings
Yield: Serves 6
Ingredients: 6 , bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note); , table salt and ground black pepper; 2 teaspoons, vegetable oil; 2 , small onions, chopped fine (about 1 1/2 cups); 2 , medium carrots, peeled and cut into 3/4-inch pieces (about 2 cups); 1 , celery rib, medium, chopped fine (about 1/2 cup); 1/4 cup, dry sherry; 6 cups, low-sodium chicken broth; 1 teaspoon, minced fresh thyme leaves; 1 pound, chicken wings (see note); 1/4 cup, chopped fresh parsley leaves; 2 cups, unbleached all-purpose flour (10 ounces); 1/2 teaspoon, baking soda; 1 teaspoon, sugar; 1 teaspoon, table salt; 3/4 cup, buttermilk, cold (see note); 4 tablespoons (1/2 stick), unsalted butter, melted and cooled about 5 minutes; 1 , large egg white

Main Courses
Chicken
Stews

Appears in Cook's Illustrated September/October 2009, America's Test Kitchen TV

A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.

SERVES 6

TIME 2¼ hours

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