Chicken Stew With Herb Dumplings Recipe

Name: Chicken Stew With Herb Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 1 (3 1/2-4 lb) chicken, cut into pieces; 1 carrot; 1 celery; 1 small white onion, halved; 1 bay leaf; 10 whole black peppercorns; 1 1/2 teaspoons salt; Filling Ingredients; 3 tablespoons butter; 1 large onion, diced (about 1 1/2 cups); 2 cups fresh fennel bulbs, trimmed and thinly sliced; 1 1/2 cups carrots, thinly sliced; 1 1/2 cups celery ribs, thinly sliced; 1 1/2 cups button mushrooms (cut in half if on the large side); 2 garlic cloves, minced; 1/2 cup all-purpose flour; 1 1/2 cups white potatoes, diced (dice about pea size); 1 cup green peas (frozen or fresh); 3 cups reserved chicken stock; 2 cups coconut milk (regular milk can be subbed); 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme or 1/2 teaspoon fines herbes; 1/4 teaspoon nutmeg; 2 tablespoons minced fresh parsley; salt and pepper (careful here, your stock already contains some salt); Herb Dumplings; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt

Servings: persons

Chicken
1 (3 1/2-4 lb) chicken, cut into pieces
1 carrot
1 celery
1 small white onion, halved
1 bay leaf
10 whole black peppercorns
1 1/2 teaspoons salt
Filling Ingredients
3 tablespoons butter
1 large onion, diced (about 1 1/2 cups)
2 cups fresh fennel bulbs, trimmed and thinly sliced
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery ribs, thinly sliced
1 1/2 cups button mushrooms (cut in half if on the large side)
2 garlic cloves, minced
1/2 cup all-purpose flour
1 1/2 cups white potatoes, diced (dice about pea size)
1 cup green peas (frozen or fresh)
3 cups reserved chicken stock
2 cups coconut milk (regular milk can be subbed)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme or 1/2 teaspoon fines herbes
1/4 teaspoon nutmeg
2 tablespoons minced fresh parsley
salt and pepper (careful here, your stock already contains some salt)
Herb Dumplings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 extra-large egg
3/4 cup milk
1/3 cup minced fresh parsley
1/2 teaspoon oregano or 1/2 teaspoon fines herbes

1
To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
2
Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
3
Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
4
Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
5
Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.

1158

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: Chicken, 1 (3 1/2-4 lb) chicken, cut into pieces, 1 carrot, 1 celery, and more.

Yes, Chicken Stew With Herb Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stew With Herb Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions