chicken thigh and dumpling stew

Chicken thigh and dumpling stew is a hearty and comforting dish. Here’s a basic recipe:

Ingredients:

For the stew:

• 6-8 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil or vegetable oil
• 1 onion, diced
• 3-4 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 stalks celery, sliced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas (optional)
• Chopped fresh parsley for garnish (optional)

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup unsalted butter, cold and cut into small cubes
• 3/4 cup milk

Instructions:

1. Season the chicken thighs generously with salt and pepper. In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the chicken thighs on both sides until golden brown. Remove the chicken from the pot and set aside.
2. In the same pot, add diced onion and cook for a few minutes until it becomes translucent. Add the minced garlic, carrots, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.
3. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the bay leaf, dried thyme, and dried rosemary. Bring the mixture to a simmer.
4. Return the browned chicken thighs to the pot. Cover and simmer for about 25-30 minutes or until the chicken is cooked through and tender.
5. While the stew is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs. Gradually stir in the milk until a thick batter forms.
6. Once the chicken is cooked, remove it from the pot. Discard the bay leaf. Shred the chicken meat, discarding the bones and skin. Return the shredded chicken to the pot.
7. Increase the heat to bring the stew to a gentle boil. Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and let the dumplings cook for about 15-20 minutes, or until they are cooked through and fluffy.
8. Add the frozen peas to the stew during the last few minutes of cooking, if using.
9. Serve the chicken and dumpling stew hot, garnished with chopped fresh parsley if desired.

Enjoy your comforting chicken thigh and dumpling stew!