🍗 Rustic Chicken Stew with Dumplings

This one is cozy, old-fashioned comfort in a bowl. Think tender chicken, rich broth, herbs, and those pillowy dumplings that soak it all up. Yum!

🛒Ingredients

For the Stew:

  • 2 tbsp olive oil or butter

  • 1½ lbs (about 700g) boneless chicken thighs, cut into chunks

  • Salt & freshly ground black pepper

  • 1 large onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 3 cloves garlic, minced

  • 2 tbsp flour

  • 4 cups (1 liter) chicken broth

  • ½ cup (120ml) dry white wine (optional, but lovely)

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • 1 bay leaf

  • 1 cup frozen peas

  • 2 tbsp heavy cream (optional, for richness)

  • Chopped parsley for garnish

For the Dumplings:

  • 1 cup (125g) all-purpose flour

  • 2 tsp baking powder

  • ½ tsp salt

  • 2 tbsp cold butter, cut into small pieces

  • ½ cup (120ml) milk or buttermilk

  • Optional: 1 tbsp chopped herbs (parsley, dill, or chives)

👩🏻‍🍳Instructions

1. Brown the chicken

In a large heavy pot or Dutch oven, heat olive oil over medium-high.
Season chicken with salt and pepper. Brown on all sides until golden (about 5–6 minutes). Remove and set aside.

2. Build the flavor base

In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until softened.
Add garlic, cook 30 seconds more.
Sprinkle flour over the vegetables and stir for 1 minute to form a roux.

3. Add liquid and simmer

Pour in the wine (if using), scraping up any browned bits. Add broth, thyme, and bay leaf.
Return chicken to the pot. Bring to a boil, then reduce heat and simmer gently for 25–30 minutes, until chicken is tender and the stew is thickened slightly.

4. Make the dumpling dough

While stew simmers, whisk together flour, baking powder, and salt.
Cut in the butter with your fingertips until mixture resembles coarse crumbs. Stir in milk and herbs until just combined — don’t overmix! The dough should be soft and shaggy.

5. Add dumplings to stew

Remove the bay leaf. Stir in peas and cream (if using).
Drop spoonfuls of dumpling dough onto the simmering stew — they’ll expand!
Cover tightly and cook over low heat for 15 minutes, without lifting the lid (the steam cooks the dumplings).

6. Serve

Check one dumpling — it should be fluffy and cooked through.
Garnish with parsley and serve steaming hot in deep bowls.

❤️ Sunday Tip

For a more rustic flair, add a handful of chopped kale or spinach at the end, or swap the white wine for dry cider. It gives the stew an old-world countryside twist.