2 leeks, trimmed and cut into 1/2-inch-thick pieces
1/3 cup white wine
4 1/2 cups unsalted chicken stock
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cake flour (about 2 cups)
1 teaspoon baking powder
1/8 teaspoon kosher salt
3 tablespoons unsalted butter
2 tablespoons fresh chives
2/3 cup nonfat buttermilk
2 tablespoons chopped fresh parsley
How to Make It
To prepare stew, cook bacon in an 8-quart Dutch oven over medium-low heat until crisp. Remove bacon from pan with a slotted spoon; reserve 1 tablespoon bacon drippings.
Increase heat to medium-high. Sprinkle chicken on both sides with 3 tablespoons flour. Add 3 thighs to pan; cook 4 minutes on each side or until thighs are browned. Remove from pan. Repeat procedure with remaining thighs.
Reduce heat to medium. Add onion, thyme, celery, and garlic; cook 5 minutes or until onion is golden. Add carrots and leeks; cook 8 minutes, stirring frequently. Stir in remaining 3 tablespoons flour; cook 5 minutes or until golden brown, stirring constantly. Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Add stock, 1/4 teaspoon salt, and browned chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; shred into large pieces. Return shredded meat and cooked bacon to pan; stir in pepper.
To prepare dumplings, weigh or lightly spoon 8 ounces (about 2 cups) flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or your fingers until mixture resembles coarse meal. Add chives and buttermilk; stir just until moist. Divide dough into 12 (1-tablespoon) portions, shaping each into a slightly flattened ball. Place dumplings on stew; cover and simmer 15 minutes or until dumplings are thoroughly cooked. Divide stew and dumplings among 6 shallow bowls; sprinkle with parsley.
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