Homemade Stewed Chicken with Fluffy Dumplings
A cozy and comforting dish featuring tender chicken, savory vegetables, and fluffy dumplings—perfect for family gatherings and busy weeknights.
Ingredients
For the Stew
- 2 lbs chicken thighs (bone-in, skin-on) Provides loads of flavor
- 1 each onion, chopped
- 3 each carrots, sliced
- 2 each stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 2 each bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup plain yogurt or sour cream
- 2 tablespoons melted butter
Instructions
Preparation
- In a big pot, heat up the olive oil over medium heat.
- Season the chicken thighs with salt and pepper, then brown them in the pot for about 5-7 minutes on each side until golden.
- Once the chicken is browned, toss in the chopped onion, carrots, celery, and garlic.
- Sauté for about 5 minutes until fragrant and just starting to soften.
- Add chicken broth, bay leaves, and thyme; bring to a simmer and scrape up the brown bits from the bottom.
- Let it bubble for 20-25 minutes until the chicken cooks through and flavors meld.
Dumpling Preparation
- In a bowl, mix together flour, baking powder, and salt.
- In another bowl, combine milk, yogurt, and melted butter.
- Stir the wet ingredients into the dry until just combined.
- Avoid overmixing to prevent tough dumplings.
Finishing Touches
- After 25 minutes, add frozen peas to the stew.
- Drop spoonfuls of the dumpling mixture on top of the stew.
- Cover the pot and let it cook for an additional 15-20 minutes until dumplings puff up.
Notes
Don’t skip the browning step for extra flavor. For quicker prep, use rotisserie chicken. Adjust dumpling mixture consistency with additional milk if needed.