¹∕³ cup olive oil
4 Tbsp. white wine vinegar, divided
2 lbs. boneless, skin-on chicken thighs*
2 Tbsp. butter
2 carrots, sliced
2 large celery ribs, sliced
2 garlic cloves, minced
1 small onion, diced
2 tsp. dried rosemary, divided
2 tsp. dried sage, divided
2 tsp. dried thyme, divided
2 cups dry white wine
6 cups chicken stock
2¹∕³ cups flour, divided, plus more for dusting
1½ tsp. kosher salt, divided
¾ cup water
½ tsp. freshly ground black pepper
• In a large mixing bowl, whisk together the olive oil and 2 tablespoons vinegar. Add the chicken thighs and toss to coat. Cover and refrigerate overnight.
• In a large Dutch oven over medium-high heat, melt the butter. Meanwhile, pat the chicken dry with paper towels. Cook the chicken skin-side down until browned and the fat renders, 10 to 15 minutes. Flip the chicken and cook another 5 minutes, then transfer to a cutting board. Pour all but 1 tablespoon pan drippings into a measuring cup. It should total about ¼ cup.
• Add the carrots, celery, garlic and onion to the Dutch oven over medium heat and cover, stirring occasionally, until the vegetables are tender, about 10 minutes. Add 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme and stir about 30 seconds. Increase heat to high, add the wine and the remaining 2 tablespoons vinegar and boil 5 minutes. Add the chicken stock and return to a boil, then decrease the heat to medium-low and simmer 30 minutes to reduce.
• Meanwhile, prepare the dumpling dough: On a clean work surface, combine 2 cups flour and 1 teaspoon salt with your hands. Gather the flour into a mound and make a well in the center. Slowly add the water, mixing with your hand until a dough starts to form. Knead the dough a few times to form a ball, but do not overwork.
• Lightly sprinkle the work surface and a rolling pin with flour. Roll the dough to 1∕8- to ¼-inch thickness and sprinkle with the remaining 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme. Fold the dough in half, then roll out again to 1∕8- to ¼-inch thickness. Use a sharp knife to slice the dough into 1½-inch pieces. Set aside.
• In a small saucepan over low heat, prepare a roux by whisking together the reserved ¼ cup pan drippings and the remaining ¹∕³ cup flour until well blended. Cook about 5 minutes, whisking frequently.
• Pour the roux into the Dutch oven and bring to a boil over high heat. Meanwhile, cut the chicken into 1-inch chunks. Stir in the chicken, pepper and the remaining ½ teaspoon salt, then add the dumpling dough to the stew, making sure the dough pieces don’t touch. Gently shake the Dutch oven to coat the dumplings in liquid. Return to a boil, then reduce heat to medium-low, cover and simmer 30 minutes, gently shaking the Dutch oven occasionally.
*Ask your butcher to debone skin-on chicken thighs, but save the bones to make stock.