Description
This creamy chicken stew with fluffy dumplings is a comforting and hearty dish perfect for a family meal. Tender chicken pieces and fresh vegetables simmer in a rich, flavorful broth, topped with light, steamed dumplings that soak up all the delicious flavors. Easy to prepare and ideal for cooler days, this stew combines a classic homestyle taste with a creamy twist.
Ingredients
Scale
For the Chicken Stew:
- 2 tablespoons olive oil
- 1 lb (450g) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the bite-sized chicken pieces and cook for 5-7 minutes until browned on all sides and cooked through. Remove the chicken from the pot and set aside to keep warm.
- Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and chopped celery. Sauté for 4-5 minutes until the vegetables begin to soften and develop flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring it does not burn.
- Simmer the Stew Base: Pour in the chicken broth and heavy cream. Add dried thyme, dried rosemary, bay leaf, and season with salt and pepper to your taste. Stir everything to combine, then bring the mixture to a gentle simmer. Allow the stew to simmer uncovered for about 10 minutes until vegetables are tender.
- Prepare Dumpling Batter: While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and garlic powder. In another bowl, whisk together the whole milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry and stir until just combined. The batter will be thick and a bit sticky, be careful not to overmix.
- Combine and Cook Dumplings: Return the cooked chicken to the pot and stir in the frozen peas. Using a spoon, drop spoonfuls of the dumpling batter onto the simmering stew’s surface, spacing them evenly. Cover the pot with a tight-fitting lid and let the dumplings steam and cook for 15-18 minutes. Avoid lifting the lid to ensure proper steaming.
- Final Touches: Check that the dumplings are puffed up and firm to the touch, indicating they are cooked through. Remove the pot from heat and discard the bay leaf.
- Serve: Serve the creamy chicken stew hot, garnished with fresh chopped parsley if desired for a pop of color and fresh flavor.
Notes
- Do not lift the lid while cooking dumplings to allow proper steaming and rising.
- You can use either chicken breasts or thighs based on your preference; thighs will be juicier.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the stew will be less rich.
- Fresh herbs can be used instead of dried thyme and rosemary if desired (use triple the amount for fresh herbs).
- Leftover stew can be refrigerated for up to 3 days and rewarmed gently on the stove.
