Description
This creamy chicken stew with fluffy dumplings is a comforting and hearty dish perfect for chilly evenings. Tender chicken thighs simmered with fresh vegetables, fragrant herbs, and a rich cream sauce, combined with soft, pillowy dumplings, create a classic American comfort food that’s both satisfying and flavorful.
Ingredients
Scale
Stew Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Dumpling Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, cold and cut into small cubes
- 3/4 cup whole milk
Instructions
- Sear the Chicken: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season chicken pieces with salt and pepper, then sear in the hot oil until lightly browned, about 5 minutes. Remove chicken and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery. Cook for 5 minutes until softened and aromatic.
- Add Aromatics and Spices: Stir in minced garlic, dried thyme, dried parsley, and paprika. Cook for 1 minute to release their flavors.
- Create the Roux: Sprinkle the flour over the veggies, stirring constantly, and cook for another minute to remove the raw flour taste.
- Add Broth and Simmer: Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
- Cook Chicken: Return the seared chicken to the pot. Cover and simmer on low for 20 minutes until the chicken is tender and cooked through.
- Finish the Stew: Stir in the heavy cream and frozen peas. Reduce heat to low and keep warm while preparing the dumplings.
- Prepare Dumpling Dough: In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Cut in the cold, cubed butter until the mixture looks crumbly, then stir in the milk to form a soft dough.
- Add Dumplings to Stew: Drop spoonfuls of the dumpling dough onto the simmering stew surface. Cover the pot and cook on low heat without lifting the lid for 15 minutes, allowing dumplings to steam and become fluffy.
- Garnish and Serve: Sprinkle chopped fresh parsley on top, serve the stew warm with dumplings, and enjoy this classic comforting meal.
Notes
- Do not stir the dumplings after adding them; keeping the lid on ensures even cooking and fluffiness.
- For added complexity, splash in a little white wine before simmering the stew.
- Leftovers can be reheated gently on the stovetop and maintain their flavor and texture well.
- You can substitute chicken thighs with boneless skinless chicken breasts, but thighs stay juicier.
- If preferred, frozen mixed vegetables can replace peas for more color and variety.
Nutrition
- Serving Size: 1 1/2 cups with dumplings
- Calories: 480
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 110 mg
