Description
This creamy chicken stew with fluffy dumplings is a comforting one-pot meal perfect for cozy dinners. Tender chicken pieces and hearty vegetables simmer in a fragrant herb-infused broth enriched with heavy cream. Soft homemade dumplings steam on top, absorbing the stew’s rich flavors, creating a satisfying dish that is both hearty and elegant.
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 the olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pot and set aside.
- Sauté vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften.
- Add garlic: Add the minced garlic to the vegetables and cook for another 1-2 minutes until fragrant.
- Simmer the stew base: Pour in the chicken broth, heavy cream, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine and bring to a simmer. Let the stew simmer for about 10 minutes, allowing the vegetables to soften.
- Prepare the dumpling batter: While the stew is simmering, in a medium bowl, combine flour, baking powder, sugar, salt, and garlic powder. In a separate bowl, whisk together the milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be thick and slightly sticky.
- Add chicken and peas back and drop dumplings: Return the cooked chicken to the pot and stir in the frozen peas. Drop spoonfuls of the dumpling batter onto the surface of the stew, arranging them evenly.
- Cook dumplings: Cover the pot with a tight-fitting lid and let the dumplings cook for 15-18 minutes. Do not lift the lid during cooking, as the dumplings need to steam and puff up.
- Finish and serve: Once the dumplings are cooked through and firm to the touch, remove the pot from heat. Discard the bay leaf. Serve the creamy chicken stew and dumplings hot, garnished with fresh parsley if desired.
Notes
- Do not lift the lid while dumplings are cooking to ensure they steam properly.
- Use chicken thighs for a richer flavor or chicken breasts for a leaner option.
- You can substitute frozen peas with fresh when in season.
- For a thicker stew, reduce the chicken broth slightly before adding dumplings.
- Fresh parsley garnish adds a bright contrast but is optional.
