Instructions
- Season Chicken from Chicken generously with Salt and Pepper. In a large Dutch oven, heat Duck Fat over medium-high heat. Brown Chicken in batches; remove and set aside.
- Add Onion, Carrots, and Celery from Vegetables to the pot and cook until softened, about 8-10 minutes. Add Garlic and Shiitake Mushrooms and cook for another 3-5 minutes.
- Melt Butter from Sauce in the pot. Whisk in Flour and cook for 2-3 minutes to create a blond roux.
- Gradually whisk in Chicken Stock from Sauce, ensuring no lumps form. Bring to a simmer. Stir in Sherry, Thyme, Smoked Paprika, and Bay Leaf.
- Return Chicken to the pot. Reduce heat and simmer gently for 60-75 minutes, or until chicken is incredibly tender.
- While the stew simmers, prepare the Dumplings. In a bowl, whisk together Cornmeal, Flour, Baking Powder, Baking Soda, and Salt from Dumplings. Stir in Buttermilk and grated Sweet Corn until just combined.
- Drop spoonfuls of Dumpling batter into the simmering stew. Cover and cook for 15-20 minutes, or until dumplings are cooked through and fluffy.
- Stir in Peas and Sweet Corn Kernels from Vegetables during the last 5 minutes of cooking.
- Remove Bay Leaf before serving.
