6-8 Servings
 
4 tablespoons olive oil
8 Italian sweet sausages
2 medium carrots, diced into ¼-inch pieces
1 medium onion, diced
1 celery rib, sliced into ¼-inch pieces
2 cloves of garlic, chopped
2 bay leaves
1-cup dried green lentils
4 cups of chicken stock (I prefer Better than Bullion paste)
2 medium red bliss potatoes, cut into ½ -inch pieces
¼ cup chopped fresh parsley
Lemon zest, 2 teaspoons
1 tablespoon Dijon mustard
 
1.  Heat a Dutch oven, or heavy soup pot over medium-high heat. Pierce the sausages all over with a fork. When the pan is hot but not smoking, add 2 Tbs of olive oil and place the sausages in cook turning to brown on all sides. When browned, remove the sausage to a plate.
 
2.  Lower the heat to medium-low and add the remaining 2 tablespoons of olive oil, the diced carrots, onions, and celery. Cover and let the vegetables cook and soften for 5 minutes. Do not let them brown.
 
3.  To the vegetables, add the bay leaves, dried lentils, chicken stock, and diced potatoes. Cover and simmer for 10 minutes. Add the browned sausages to the pot. Cover and simmer for and additional 10 minutes or until the potatoes are fork.  At this time, you can add more stock if you prefer a stew with more liquid. 
 
4.  While the stew if cooking add the parsley, lemon zest, and Dijon mustard to a small bowl and stir to combine and make a paste.  Stir the herb paste into the stew just before serving. Season with salt and pepper to taste.

Serves 6
Stew:
6 boneless, skinless chicken thighs
Salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
4 carrots, peeled and sliced 1/4 inch thick
2 celery ribs, sliced 1/4* inch thick
1 large onion, minced or ½ pound frozen pearl onions, thawed
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry
5 cups low-sodium chicken broth-more broth if you like your stew with more liquid.
3/4 cup whole milk
2 teaspoon minced fresh thyme leaves or 1 tsp dried
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves


Dumplings:
2 cups unbleached all-purpose flour
½ tsp baking soda
1 tsp sugar
1 teaspoon salt
1 tsp dried tarragon  
¾ cup butter milk(3/4 cup milk with 1 tsp white vinegar)
4 tablespoons unsalted butter, melted
1 large egg white

 FOR THE STEW:

1. Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken thighs and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate.  
2. Add the butter the carrots, celery, onion, and 1/4 teaspoon salt.  Cover and cook over medium heat until softened, about 7 minutes.
3. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. place the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 20 minutes.
4. Transfer the chicken to a cutting board. Discard the bay leaves.  When cool enough to handle, shred the chicken, then return it to the stew.
   
   

FOR THE DUMPLINGS:

1. Stir the flour, baking soda, sugar, salt, and tarragon together.
2. In a separate bowl, combine the buttermilk and melted butter.  Stir together and then whisk in the egg white. 
3. Add the buttermilk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
4. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper to taste. Drop golf-ball-sized dumplings gently into the stew, keeping about 1/4-inch space between each. You should have about 18 dumplings. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve hot.