Chicken Stew with Onion Dumplings
Cozy up with a bowl of hearty Chicken Stew with Onion Dumplings, a soul-warming dish perfect for chilly evenings. Tender chicken thighs simmered in a rich, aromatic broth filled with sautéed onions, carrots, and celery, create the perfect base for this comforting stew. What truly elevates this dish are the fluffy onion-infused dumplings, crafted with green onions and parsley for a burst of fresh flavor in every bite. This one-pot recipe is easy to follow, with a combination of classic cooking techniques like browning, slow-simmering, and dumpling-making, resulting in a perfectly balanced meal. Ideal for family dinners or meal prepping, this chicken stew is a comforting classic that delivers rustic charm and incredible flavor.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 large Yellow onion
- 3 medium Carrots
- 2 medium Celery stalks
- 3 pieces Garlic cloves
- 4 cups Chicken stock
- 1 piece Bay leaf
- 1 teaspoon Thyme leaves
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 3 tablespoons Unsalted butter
- 0.5 cups Milk
- 2 stalks Green onion
- 2 tablespoons Parsley
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Brown the chicken thighs on both sides, about 3-4 minutes per side, then remove from the pot and set aside.
Chop the yellow onion, carrots, and celery into small pieces. Mince the garlic cloves.
Add the diced onion, carrots, and celery to the pot and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken stock and add the bay leaf and thyme leaves. Bring to a simmer.
Return the chicken thighs to the pot, cover, and simmer on low heat for 30 minutes.
While the stew cooks, prepare the onion dumplings. In a mixing bowl, whisk together the flour, baking powder, and remaining 1/2 teaspoon of salt.
Cut the unsalted butter into the flour mixture until it resembles coarse crumbs.
Finely chop the green onions and add them to the mixture along with the parsley.
Pour in the milk and stir until a soft dough forms.
Uncover the chicken stew and discard the bay leaf. Adjust seasoning with salt and pepper to taste.
Using a spoon, drop golf ball-sized portions of the dumpling dough into the simmering stew.
Cover the pot and cook the dumplings for 15 minutes over low heat, without lifting the lid.
Check the dumplings for doneness by inserting a toothpick into their centers; it should come out clean.
Serve the chicken stew with dumplings hot, garnished with more parsley if desired.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 28.2 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 515 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3006 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
