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1
Pat the thighs dry with paper towels, and season with salt and pepper.
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2
Heat the oil over medium-high heat until just smoking.
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3
Working in two batches, cook the thighs, skin side down, until a deep golden brown, about 6 minutes.
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4
Turn the thighs and lightly brown the second side, about 2 minutes.
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5
Transfer to a paper-towel-lined plate.
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6
Pour off all but 1 tablespoon fat from the pot.
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7
Cook the onion and celery over medium heat until softened, about 5 minutes.
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8
Meanwhile, remove and discard any skin from the thighs.
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9
Add the thighs, water, bay leaves, saffron and 1 tablespoons salt to the pot.
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10
Cover and simmer until the broth is flavorful, about 30 minutes.
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11
Add the chicken breasts and simmer until cooked through, about 25 minutes.
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12
Strain the broth into a large container, let stand at least 10 minutes, then skin the fat from the surface.
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13
Meanwhile, transfer the chicken to a cutting board to cool.
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14
Reserve the thigh meat for another use.
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15
Shred the breast meat and reserve for the soup.
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16
Melt the butter in a small saucepan over medium heat until nutty brown , about 3 minutes.
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17
Let cool.
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18
Add the broth to the now empty Dutch oven and set over medium-high heat.
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19
When the broth comes to a simmer, place the flour in a bowl, amd make a well in the center.
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20
Add the yolk mixture and 2 tablespoons of the browned butter to the well and , using your hands, mix until incorporated.
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21
Use your fingers for forming the dough into 1/2 -inch rivels or dumplings.
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22
Add the rivels , one at a time, to the simmering soup.
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23
Gently stir in the corn and reserved shredded chicken and simner until the rivels are tender, 15-20 minutes.
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24
Serve, drizzling each portiionith the remaining browned butter.
