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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

  1. Melt 1 tbsp butter in a Dutch oven over medium heat. Add chicken and cook, stirring, until browned and cooked through.
  2. Transfer chicken to a plate; set aside.
  3. Melt remaining 1 tbsp butter in same pan over medium heat. Add onions and sauté for 3 minutes.
  4. Add mushroom, celery and garlic; sauté for 3 minutes.
  5. Return chicken and any accumulated juices to pan.
  6. Add carrots, poultry seasoning, salt and pepper; stir to combine. Add 1 cup broth and stir to combine. Bring to a boil.
  7. Reduce heat and simmer, covered, stirring occasionally, for 15 minutes.
  8. Whisk together flour and remaining 1/2 cup broth.
  9. Uncover pan and stir in flour mixture. Stir in peas. Bring to a simmer.
  10. Drop dollops of Herb Dumpling Topping evenly on top of chicken mixture.
  11. 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

  1. Combine flour, parsley, thyme, baking powder and salt in a bowl.
  2. Cut in butter with a pastry blender until mixture is crumbly.
  3. Add milk and stir just until combined.