Chicken Stew and Dumplings Recipe
Chicken Stew and Dumplings Recipe
Every so often a I crave a lovely big tasty chicken stew with light fluffy dumplings, and this recipe is perfect to satisfy those winter cravings.
I’m not gonna lie, this one took a little more effort than my meals usually take. But it was so worth it. Even my husband enthused over this meal after having written it off as “just another boring chicken stew”. The dumplings were delightful little sponges to mop up the delicious chicken gravy with and the only thing I will do next time is add some peas in the final stages of cooking. Give it a go!
Serves: 6
Prep time: 25 minutes
Cook time: 60 minutes
Difficulty: EASY
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1kg of bone-on chicken pieces (lovely legs are good)
Salt and freshly ground black pepper
2 stalks chopped celery
3 diced carrots
3 garlic cloves, minced
1 ½ tablespoons fresh thyme leaves (or 1 ½ teaspoons dried thyme)
3 bay leaves
½ teaspoon garlic powder
½ teaspoon onion powder
10 cups chicken stock
½ cup of plain flour
FOR THE DUMPLINGS:
1 ¾ cups plain flour
1/2 cup cornflour
1 tablespoon baking powder
1/2 teaspoon baking soda
85gms unsalted butter, melted
3/4 cup buttermilk, at room temperature
2 tablespoons finely chopped fresh parsley
Method:
1. In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4 to 6 minutes per side). Transfer chicken to a plate and set aside.
2. Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken stock. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
3. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
4. Ladle 2 cups of the cooking liquid into a large measuring jug. Whisk in half a cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
5. To make the dumplings: in a medium bowl, whisk together the remaining flour, cornflour, baking powder, baking soda, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir in the melted butter, buttermilk, and finely chopped parsley until just combined.
6. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir and season with additional salt and pepper, to taste. Serve immediately, sprinkled with additional chopped fresh parsley.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1kg of bone-on chicken pieces (lovely legs are good)
- Salt and freshly ground black pepper
- 2 stalks chopped celery
- 3 diced carrots
- 3 garlic cloves, minced
- 1 ½ tablespoons fresh thyme leaves (or 1 ½ teaspoons dried thyme)
- 3 bay leaves
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 10 cups chicken stock
- ½ cup of plain flour
- FOR THE DUMPLINGS:
- 1 ¾ cups plain flour
- 1/2 cup cornflour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 85gms unsalted butter, melted
- 3/4 cup buttermilk, at room temperature
- 2 tablespoons finely chopped fresh parsley
Instructions
- 1. In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4 to 6 minutes per side). Transfer chicken to a plate and set aside.
- 2. Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken stock. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
- 3. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
- 4. Ladle 2 cups of the cooking liquid into a large measuring jug. Whisk in half a cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
- 5. To make the dumplings: in a medium bowl, whisk together the remaining flour, cornflour, baking powder, baking soda, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir in the melted butter, buttermilk, and finely chopped parsley until just combined.
- 6. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir and season with additional salt and pepper, to taste. Serve immediately, sprinkled with additional chopped fresh parsley.
Jill Slater
Jill is a busy wife and mother of four young children. She loves nothing more than making people giggle, and loves to settle in with a glass of wine (or four) and wander about the internet. Feel free to follow her to see all the cool stuff she finds!
