Save A hearty, comforting stew featuring tender chicken, fluffy dumplings, and a subtle nutty warmth&perfect for cozy family dinners or chilly evenings.
I first served this to my family during a cold winter evening and it quickly became a go to comfort food for us all.
Ingredients
- For the Stew: 2 lbs (900 g) boneless, skinless chicken thighs, cut into bite sized pieces, 2 tbsp olive oil, 1 large onion, diced, 3 carrots, peeled and sliced, 3 celery stalks, sliced, 3 cloves garlic, minced, 8 cups (2 L) low sodium chicken broth, 1/2 cup (60 g) shelled walnuts, finely chopped, 1 tsp dried thyme, 1 tsp dried sage, 2 bay leaves, 1/2 tsp ground nutmeg, Salt and freshly ground black pepper, to taste, 2 tbsp chopped fresh parsley, for garnish
- For the Dumplings: 2 cups (250 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1/4 cup (30 g) ground walnuts, 2 tbsp fresh chives, chopped (optional), 3/4 cup (180 ml) buttermilk, 1/4 cup (60 ml) milk, 3 tbsp (45 g) unsalted butter, melted
Instructions
- Step 1:
- Heat olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add chicken pieces and sauté until lightly browned on all sides, about 5 minutes. Remove and set aside.
- Step 2:
- In the same pot, add onion, carrots, and celery. Cook for 6 7 minutes until softened. Stir in garlic and cook for 1 minute.
- Step 3:
- Add the chicken back to the pot with chicken broth, walnuts, thyme, sage, bay leaves, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
- Step 4:
- While the stew simmers, prepare the dumplings In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground walnuts. Add chives if using.
- Step 5:
- In a separate bowl, mix buttermilk, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix).
- Step 6:
- Remove bay leaves from the stew. Using a spoon or small ice cream scoop, drop heaping tablespoons of dumpling dough onto the simmering stew. Cover the pot tightly and cook for 18 20 minutes, until dumplings are puffed and cooked through.
- Step 7:
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Save This recipe always brings our family together, sharing stories and laughter over a warm bowl of nut warm homestyle chicken and dumplings.
Required Tools
Large Dutch oven or heavy bottomed pot, Mixing bowls, Whisk, Ladle, Spoon or ice cream scoop
Allergen Information
Contains Tree nuts (walnuts), dairy, gluten (wheat). May contain traces of other allergens depending on ingredient brands always check labels if unsure.
Nutritional Information
Calories: 470 Total Fat: 23 g Carbohydrates: 38 g Protein: 28 g per serving
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This dish is perfect for making ahead and freezing for busy weeknights.
Common Recipe Questions
- → What type of nuts are used for the nutty flavor?
Finely chopped walnuts are incorporated into both the stew and dumplings, adding a subtle nutty richness.
- → Can the nuts be substituted for dietary preferences?
Yes, pecans or hazelnuts can replace walnuts to maintain the nutty warmth while accommodating taste preferences.
- → How are the dumplings cooked in this dish?
Dumplings are spooned directly onto the simmering stew and cooked covered until puffed and tender, absorbing the stew’s flavors.
- → What herbs enhance the stew’s flavor?
Dried thyme, sage, bay leaves, and a touch of nutmeg create an aromatic and comforting herb blend.
- → Is there a way to make the dish dairy-free?
Yes, substitute plant-based milk and oil for butter and milk in the dumplings to keep it dairy-free without sacrificing texture.