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Lighter Chicken and Dumplings Recipe


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



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