Chicken with Herb Dumplings
We packed the flavour into this delicious one-pot chicken stew and topped it off with savoury herb dumplings, the perfect meal to serve on a cold fall or winter day.
Storage time: Up to 3 days in the refrigerator
Yield: Serves 6
February 18, 2022
Chicken with Herb Dumplings
Ingredients
- 2 tbsp salted butter, divided
- 2 lb (1 kg) boneless skinless chicken breasts, cut into chunks
- 1 1/2 cups chopped onions
- 2 cups sliced mushrooms
- 1 cup chopped celery
- 2 cloves garlic, finely chopped
- 1 1/2 cups chopped carrots
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 1/2 cups chicken broth, divided
- 3 tbsp all-purpose flour
- 1 cup frozen green peas
- Herb Dumpling Topping
Directions
- Melt 1 tbsp butter in a Dutch oven over medium heat. Add chicken and cook, stirring, until browned and cooked through.
- Transfer chicken to a plate; set aside.
- Melt remaining 1 tbsp butter in same pan over medium heat. Add onions and sauté for 3 minutes.
- Add mushroom, celery and garlic; sauté for 3 minutes.
- Return chicken and any accumulated juices to pan.
- Add carrots, poultry seasoning, salt and pepper; stir to combine. Add 1 cup broth and stir to combine. Bring to a boil.
- Reduce heat and simmer, covered, stirring occasionally, for 15 minutes.
- Whisk together flour and remaining 1/2 cup broth.
- Uncover pan and stir in flour mixture. Stir in peas. Bring to a simmer.
- Drop dollops of Herb Dumpling Topping evenly on top of chicken mixture.
- Simmer, covered, until a cake tester inserted in centres of dumplings comes out clean, about 20 minutes.
Nutritional analysis per serving:
429 calories, 14.9 g fat, 31.1 g protein, 42.2 g carbohydrate, 4.5 g fibre, 1126 mg sodium
Herb Dumpling Topping
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup salted butter, chilled and cubed
- 1 cup milk (2%)
Directions
- Combine flour, parsley, thyme, baking powder and salt in a bowl.
- Cut in butter with a pastry blender until mixture is crumbly.
- Add milk and stir just until combined.