Creamy Chicken Stew with Dumplings

You can never have too many main course recipes, so give Creamy Chicken Stew with Dumplings a try. This recipe makes 4 servings with 569 calories, 36g of protein, and 25g of fat each. For $2.83 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 229 would say it hit the spot. It will be a hit at your Winter event. Head to the store and pick up dry white wine, sea salt, buttermilk, and a few other things to make it today. It is brought to you by The Endless Meal. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns an amazing spoonacular score of 88%. If you like this recipe, take a look at these similar recipes: Chicken Stew and Dumplings, Chicken Stew With Herb Dumplings, and Chicken Stew with Classic Dumplings.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt the butter in a large pot over medium high heat. Add the onion and cook for 5 minutes. Add the chicken thighs and cook for 5 minutes more, stirring often. Add the potatoes, carrots, celery, poultry seasoning, sea salt and fresh creaked pepper and stir well to combine.Add the chicken stock and bring the pot to a boil. Reduce the heat, cover the pot, and let it simmer for 15 minutes, or until the potatoes are soft.Prepare the dumpling batter. (recipe follows)Whisk together the flour and dry white wine. When the potatoes are soft pour it into the pot and bring the pot to a boil. Let the pot simmer for 1-2 minutes, or until it has thickened. Remove the pot from the heat and stir through the cream cheese.Drop the dumpling dough in spoonfuls over top of the stew. Place the stew in the oven and broil it on the centre rack for 15-20 minutes, or until the dumplings are cooked through and light brown on top. Remove from the oven and let it sit for 5 minutes before serving it.Preheat the oven to broil at 420 degrees.Add the flour, baking powder and sea salt in the bowl of your food processor and pulse to combine. Add the cold butter run the food processor until the mixture resembles course sand. Pour the flour mixture into a medium sized bowl and add the buttermilk all at once and stir until just combined. Place the bowl in your fridge.

 

Step by step:

1. Melt the butter in a large pot over medium high heat.

2. Add the onion and cook for 5 minutes.

3. Add the chicken thighs and cook for 5 minutes more, stirring often.

4. Add the potatoes, carrots, celery, poultry seasoning, sea salt and fresh creaked pepper and stir well to combine.

5. Add the chicken stock and bring the pot to a boil. Reduce the heat, cover the pot, and let it simmer for 15 minutes, or until the potatoes are soft.Prepare the dumpling batter. (recipe follows)

6. Whisk together the flour and dry white wine. When the potatoes are soft pour it into the pot and bring the pot to a boil.

7. Let the pot simmer for 1-2 minutes, or until it has thickened.

8. Remove the pot from the heat and stir through the cream cheese.Drop the dumpling dough in spoonfuls over top of the stew.

9. Place the stew in the oven and broil it on the centre rack for 15-20 minutes, or until the dumplings are cooked through and light brown on top.

10. Remove from the oven and let it sit for 5 minutes before serving it.Preheat the oven to broil at 420 degrees.

11. Add the flour, baking powder and sea salt in the bowl of your food processor and pulse to combine.

12. Add the cold butter run the food processor until the mixture resembles course sand.

13. Pour the flour mixture into a medium sized bowl and add the buttermilk all at once and stir until just combined.

14. Place the bowl in your fridge.

Nutrition Information:

covered percent of daily need