Farmhouse Chicken Stew With Buttermilk-Walnut Dumplings

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Diamond Nuts


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½ cup flour

1 ½ teaspoons salt

½ teaspoon ground pepper

½ teaspoon sweet paprika

1 chicken (3 ½ to 4 pounds), cut into 8 pieces

2 tablespoons olive oil

1 onion, halved and sliced

4 cups chicken stock

¾ pound small red potatoes, halved

12 baby carrots, peeled

½ cup thinly sliced celery

Buttermilk-Walnut Dumplings:

½ cup Diamond Chopped Walnuts

2 cups flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons solid vegetable shortening

¼ cup chopped green onion

1 cup buttermilk

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