Creamy Chicken and Herb Dumpling Stew

PIn it

This Creamy Chicken and Herb Dumpling Stew is a comforting meal perfect for any evening, making it a fantastic addition to your stew dinner recipes. It’s a hearty dish that brings warmth and flavor to your table with minimal fuss. You’ll love how simple it is to create this deeply satisfying and rich stew.

Key Ingredients & Substitutions:

• Chicken: Boneless, skinless chicken thighs or breasts work best. You can also use pre-cooked rotisserie chicken for quicker prep.
• Vegetables: Carrots, celery, and peas are classic. Feel free to add potatoes or corn.
• Herbs: Fresh parsley and thyme are key. Dried herbs can be used, but use less (1 teaspoon dried for 1 tablespoon fresh).
• Cream: Heavy cream or half-and-half provides richness. For a lighter option, use whole milk, but the stew won’t be as thick.
• Dumplings: Self-rising flour is easiest. All-purpose flour with baking powder also works.

Ingredients:

For the Stew:

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup frozen peas
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and black pepper to taste

For the Dumplings:

• 1.5 cups self-rising flour
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/2 cup milk

How Much Time Will You Need?

• Total Time: 55 minutes
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Servings: 6
• Calories per serving: Approximately 480 calories
• Tools Needed: Large pot or Dutch oven, mixing bowl

Step-by-Step Instructions:

1. Cook the Chicken and Aromatics

Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned on all sides. Remove the chicken and set aside, leaving any drippings in the pot. Add onion, carrots, and celery to the pot, cooking until softened, about 5-7 minutes.

2. Simmer the Stew Base

Return the chicken to the pot. Pour in chicken broth, scraping up any browned bits from the bottom. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let it cook for 15 minutes to allow flavors to meld.

3. Prepare the Dumpling Dough

While the stew simmers, combine self-rising flour and salt in a mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add milk, mixing until just combined to form a soft dough. Avoid overmixing.

4. Add Cream and Herbs to Stew

Stir in heavy cream, fresh parsley, and fresh thyme into the stew. Season with salt and black pepper to your taste. Add the frozen peas and stir gently.

5. Drop and Cook the Dumplings

Increase heat to medium. Drop spoonfuls of the dumpling dough directly into the simmering stew. Make sure to leave a little space between each dumpling as they will expand.

6. Finish the Stew

Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during this time to keep the steam trapped inside. Serve your hearty stew dinner recipes creation hot.

Variation Ideas:

• Extra Veggies: Add chopped potatoes, corn, or green beans with the carrots and celery.
• Spicy Kick: A pinch of red pepper flakes can add a subtle heat to your stew.
• Different Herbs: Rosemary or sage would also be delicious in this stew.
• Gluten-Free Option: Use a gluten-free self-rising flour blend for the dumplings and ensure broth is gluten-free.

Storage Instructions:

Store any leftover Creamy Chicken and Herb Dumpling Stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of broth if it seems too thick. Note that dumplings may soften slightly upon reheating.

Frequently Asked Questions (FAQ):

Can I make this stew ahead of time?

You can prepare the stew base (without dumplings) ahead of time and store it in the refrigerator. Add and cook the dumplings just before serving for best texture.

What if I don’t have self-rising flour?

You can make your own by combining 1.5 cups all-purpose flour with 2.25 teaspoons baking powder and 1/2 teaspoon salt.

Can I freeze this stew?

While you can freeze the stew base, the dumplings might become a bit mushy after freezing and thawing. It’s best to freeze the stew without the dumplings and add freshly made ones when reheating.

How do I know when the dumplings are cooked?

Cooked dumplings will be light, fluffy, and have expanded significantly. You can test one by carefully removing it and checking its center; it should not be gooey.

Can I use milk instead of cream?

Yes, you can use whole milk for a lighter stew, but it will not be as rich or thick. You might consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it if needed.

Why are my dumplings tough?

Overmixing the dough can lead to tough dumplings. Mix until just combined. Also, ensure your butter is very cold before adding it.