Chicken Thigh and Dumpling Stew
Tender chicken thighs simmer gently in a rich, savory herb-infused broth.Carrots, celery, onion, and garlic create a flavorful vegetable foundation.Soft homemade dumplings cook directly on top of the bubbling stew.The dumplings become fluffy and absorb the delicious chicken gravy.Everything is prepared in one pot for easy cleanup and maximum flavor.Serve this comforting stew hot for a satisfying family-style dinner.
Ingredients
For the Chicken Stew
- 2½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil or butter
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 tablespoons all-purpose flou
- 6 cups chicken broth
- 1 cup whole milk
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 4 tablespoons cold butter, cut into small pieces
- ¾ cup whole milk
- 2 tablespoons chopped fresh parsley
Instructions
Prepare the Chicken
- Pat the chicken thighs dry with paper towels.Season both sides with salt and freshly ground black pepper.If using bone-in chicken thighs, you can leave the bones in for additional flavor, but boneless thighs make serving easier.
Brown the Chicken
- Heat the olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.Add the chicken thighs in a single layer, working in batches if necessary.Cook for approximately 3–4 minutes per side, until lightly golden.The chicken does not need to be completely cooked at this stage.
Cook the Vegetables
- Reduce the heat to medium.Add the chopped onion, carrots, and celery to the same pot.Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30–60 seconds.
Make the Stew Base
- Sprinkle the flour over the vegetables.Stir continuously for approximately 1–2 minutes to cook the flour and remove its raw taste.Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps.Add the milk and stir until combined.
Add the Herbs and Chicken
- Return the browned chicken thighs and any accumulated juices to the pot.Add the bay leaves, thyme, rosemary, sage, salt, and black pepper.Bring the mixture to a gentle simmer.
Simmer the Chicken
- Reduce the heat to low, cover partially, and simmer for approximately 30–35 minutes.The chicken should become completely tender and cooked through.Remove the chicken from the pot and allow it to cool slightly.
Prepare the Dumpling Dough
- In a large mixing bowl, whisk together the flour, baking powder, salt, and dried thyme.Add the cold butter.Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.Pour in the milk and add the chopped parsley.Stir gently until a soft dough forms.Do not overmix the dough, as this can make the dumplings dense.
Cook the Dumplings
- Cover the pot tightly with a lid.Reduce the heat to low and cook for approximately 15–18 minutes.Do not lift the lid during the first 12–15 minutes because the trapped steam helps the dumplings cook properly.The dumplings should become fluffy and cooked through.
Garnish and Serve
- Sprinkle the stew with fresh chopped parsley.Taste the broth and adjust the salt and black pepper if needed.Spoon the chicken, vegetables, gravy, and dumplings into warm bowls.Serve immediately while the dumplings are soft and fluffy.
Notes
- Chicken thighs: Boneless, skinless chicken thighs provide excellent flavor and remain tender during simmering.
- Bone-in chicken: Bone-in thighs can be used and may provide additional flavor to the broth.
- Dumpling dough: Avoid overmixing because too much mixing can result in tough dumplings.
- Milk: Whole milk gives the stew a richer texture, but lower-fat milk can also be used.
- Vegetables: Feel free to add mushrooms, potatoes, corn, or additional peas.
- Consistency: If the stew becomes too thick, add a little warm chicken broth.
- Steam: Keep the lid closed while the dumplings cook so they can steam properly.
- Leftovers: Store leftover stew in an airtight container in the refrigerator for up to 3–4 days.