Chicken Stew with Dumplings

Chicken Stew with Dumplings is rated 5.0 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

To add extra flavor to the stew, you can make cheese or herb dumplings. Simply stir 1 cup grated cheddar or Asiago cheese or 1 Tbs. finely chopped fresh chives, basil or parsley into the dry ingredients and proceed with the recipe.

Ingredients:

  • 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 8 Tbs. (1 stick) unsalted butter, cut into small pieces, plus 2 Tbs. butter
  • 3 carrots, peeled and thinly sliced
  • 1 yellow onion, chopped
  • 2 celery stalks, thinly sliced
  • 2 cups plus 2 Tbs. all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup baby peas
  • 2 tsp. baking powder
  • 1/2 cup milk
  • 2 Tbs. minced fresh flat-leaf parsley

Directions:

Cook the chicken and vegetables
Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, melt the 2 Tbs. butter. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, and celery, season with salt and pepper, and cook until the vegetables begin to soften and the chicken is opaque, 4 to 5 minutes. Sprinkle with the 2 Tbs. flour and cook, stirring, for about 2 minutes. Gradually pour in the broth, add the peas and bring to a boil.

Make the dumpling dough
Meanwhile, in a bowl, combine the 2 cups flour, the baking powder and the 1 tsp. salt. Using a pastry blender or 2 knives, cut in the 8 Tbs. butter until the mixture forms coarse crumbs the size of peas. Add the milk and stir, then knead a few times until the mixture forms a soft dough.

Finish the stew
Drop heaping tablespoons of the dough over the top of the boiling stew. Reduce the heat to low, cover the pot and cook until the dumplings have nearly doubled in size, 7 to 10 minutes. Sprinkle with the parsley and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

Rated 5 out of 5 by from Hearty Winter Stew This is the perfect dish on a cold winter night. Given that fresh peas are difficult to come by in the winter, I use frozen peas, which works just as well. I also add half a cup of frozen corn to have just a little more vegetables in the stew.
Date published: 2016-01-04
Rated 5 out of 5 by from Really good! This was my first time making chicken and dumplings where the recipe wasn't printed on the back of the Bisquick box. I was worried about flavor so I added some red pepper flakes and chopped fresh rosemary to the chicken while it was cooking. To the dumplings I added poultry seasoning, roasted garlic powder and fresh chopped parsley. The soup was pretty good but I missed the creaminess that I'm used to. And, I was a little heavy handed with the red pepper flakes because there was an after kick that set my mouth on fire. So the second day, I added some light cream and that gave it the perfect consistency that I was looking for and it toned down the spiciness some. Next time I'll leave the red pepper out completely.
Date published: 2014-10-29
Rated 5 out of 5 by from Amazing with a few additions LOVED this stew, but I did add some extras for fuller flavour and heartiness: about 2 extra cups of broth, 1 lb of halved baby potatoes, an extra carrot and celery stalk, 3 minced garlic cloves, 1/4 cup of dry white wine, 1 tbsp minced fresh rosemary and a pinch of cayenne pepper flakes. Also, to make things easier, I roasted the chicken thighs in the oven while chopping up the veggies (toss them in olive oil, salt and pepper and put in 425F for 15-20 mins) then chopped them up once cooked- it's much easier to chop cooked meat than raw. And in making the dumplings, I used whole milk for richness, and added it gradually while tossing the dough just until the dough almost pulled together. So I would use 1/2 cup as only a guideline. They were exactly what I feel a dumpling should be. Mmmm! I will be making this recipe again and again, we loved it. A new staple in our home!
Date published: 2014-10-08
Rated 5 out of 5 by from EASY AND DELICIOUS I tried this recipe today and was astounded by how easy and delicious it was. I followed the recipe exactly. The only addition I made was to the dumplings, adding the suggested 1 cup of cheddar cheese as well as a healthy amount of Old Bay Seasoning. My only suggestion would be to form the dumplings smaller than the recipe suggests, as they grow when cooking in the stew. This is a MUST make again.
Date published: 2013-01-05
Rated 5 out of 5 by from Hearty and yummy! Only ingredient I added were some red pepper flakes which added flavor and a bit of heat. I'd recommend some garlic for the dumplings tough; tasted a little doughy. Overall it was a hit!
Date published: 2012-11-18
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