Ingredients for Chicken Stew With Herb Dumplings
- 1.5 lbs boneless, skinless chicken breasts
- Carrot
- 2 celery stalks, chopped
- White Onion
- Bay Leaf
- Whole Black Peppercorns
- 1/4 tsp salt (for dumplings) + 1 tsp salt (for poaching chicken)
- Butter
- 1 large onion, chopped
- Fennel Bulbs
- 2 carrots, chopped
- Celery Ribs
- Button Mushrooms
- Garlic Cloves
- All Purpose Flour
- White Potatoes
- Green Peas
- 2 cups defatted chicken stock
- 1 (13.5 oz) can full-fat coconut milk
- Dried Oregano
- 1 tsp dried thyme
- Nutmeg
- 1/4 cup chopped fresh parsley
- Salt And Pepper
- 1 tsp baking powder
- Extra Large Egg
- 1/2 cup milk
- Oregano
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How to Make Chicken Stew With Herb Dumplings
- Preheat oven to 375°F (190°C).
- Prepare the chicken: Poach 1.5 lbs boneless, skinless chicken breasts in 4 cups of water with 1 tsp salt until cooked through (about 15-20 minutes). Remove chicken, let cool, then shred and set aside. Defat the poaching liquid.
- Sauté vegetables: In a large pot or Dutch oven, sauté 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 1 fennel bulb (chopped) in 2 tbsp olive oil until softened (about 5-7 minutes).
- Add remaining stew ingredients: Stir in 2 cloves garlic (minced), 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp black pepper, 1 (13.5 oz) can full-fat coconut milk, 2 cups defatted chicken stock, and the shredded chicken. Bring to a simmer and cook for 15 minutes.
- Prepare dumplings: In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives, and 1/2 cup milk. Stir until just combined; do not overmix.
- Add dumplings to stew: Drop spoonfuls of dumpling batter onto the simmering stew. Cover the pot and cook for 20-25 minutes, or until the dumplings are cooked through and fluffy.
- Serve hot, garnished with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
56g
Fat
138g
Carbs
23g
