Name: Chicken Stew with Dumplings Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 4 cloves of garlic, minced; 1 tsp dried thyme; 1 bay leaf; 4 cups chicken broth; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 2 tbsp cold butter; 1/2 cup milk; Fresh parsley, chopped (for garnish)

Chicken Stew with Dumplings Recipe

Delila Mcalpine Modified: July 18, 2024

Photos of Chicken Stew with Dumplings Recipe

How To Make Chicken Stew with Dumplings

Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

4 chicken thighs, bone-in and skin-on
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
4 cloves of garlic, minced
1 tsp dried thyme
1 bay leaf
4 cups chicken broth
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp cold butter
1/2 cup milk
Fresh parsley, chopped (for garnish)

Instructions

Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the chicken thighs on both sides until golden brown. Remove from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables start to soften, about 5 minutes.
Add the dried thyme, bay leaf, and chicken broth to the pot. Bring to a boil.
Return the browned chicken thighs to the pot and reduce heat to low. Cover and simmer for about 45 minutes, or until the chicken is cooked through and tender.
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until a sticky dough forms.
Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and let the dumplings steam for about 15 minutes, or until they are cooked through.
Remove the bay leaf from the stew and discard. Serve the chicken stew with dumplings hot, garnished with fresh chopped parsley.