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Chicken Stew with Dumplings Recipe

American · Main course · 70 min total

A hearty, comforting chicken stew with fluffy herb dumplings, perfect for cold weather.

Ingredients

• 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup frozen peas
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/4 cup cold butter, cubed
• 3/4 cup milk

Instructions

1. In a bowl, toss chicken with 3 tbsp flour, 1 tsp salt, and 1/2 tsp pepper. Heat oil in a large pot over medium-high heat. Brown chicken in batches, about 4 minutes per batch. Set aside.
2. Add onion, carrots, and celery to pot; cook 5 minutes. Add garlic; cook 1 minute. Stir in broth, thyme, and rosemary. Return chicken to pot. Bring to a boil, then reduce heat and simmer, covered, 20 minutes.
3. Meanwhile, make dumplings: In a bowl, whisk 1 1/2 cups flour, baking powder, 1/2 tsp salt, and parsley. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined.
4. Stir peas into stew. Drop spoonfuls of dumpling batter onto simmering stew (about 8 dumplings). Cover and cook 15-20 minutes until dumplings are cooked through. Serve hot.

Tips

• For thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir in before adding dumplings.
• Store leftovers in refrigerator for up to 3 days; dumplings may soften upon reheating.

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