Pin It A hearty, comforting stew featuring tender chicken, fluffy dumplings, and a subtle nutty warmth—perfect for cozy family dinners or chilly evenings.
This recipe has become a favorite in my home, bringing warmth and smiles on chilly nights.
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.
Pin It This dish always brings my family together for a warm and joyful meal.
Notes
Substitute pecans or hazelnuts for walnuts if desired. Excellent with a crisp Chardonnay or a nutty amber ale.
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.
Pin It Enjoy this rich and comforting chicken and dumplings recipe any time you crave a hearty family meal.
Recipe Questions & Answers
- → What type of nuts are used in this dish?
Finely chopped walnuts are incorporated both in the stew and the dumplings, providing a subtle nutty flavor and pleasant texture.
- → Can I substitute the nuts with other varieties?
Yes, alternatives like pecans or hazelnuts can be used to achieve a similar nutty character.
- → How are the dumplings cooked properly?
The dumpling dough is dropped gently onto the simmering stew, then covered and cooked until they puff up and become tender, about 18–20 minutes.
- → What herbs enhance the flavor of this dish?
Dried thyme, sage, bay leaves, and a touch of ground nutmeg work together to create a rich, aromatic profile.
- → Is there a way to make this dish dairy-free?
Use plant-based milk and oils in the dumplings to create a dairy-free variation without losing the dish’s comforting essence.