Old-Fashioned Chicken Stew with Dumplings
Chicken stew is a classic vehicle for doughy dumplings that steam on top as the stew simmers. Similar to chicken pot pie with dumplings instead of pastry, it’s the ultimate comfort dish when the weather turns chilly.
Olive or canola oil, for cooking 6 to 8 skinless, bone-in chicken thighs 1 tbsp butter 1 medium onion, finely chopped 2 to 3 sprigs fresh thyme 3 tbsp all-purpose flour 4 cups chicken stock 1 carrot, finely chopped ½ cup frozen green peas ⅓ cup half and half or whipping cream
1⅓ cups all-purpose flour 1½ tsp baking powder ¼ tsp salt ½ cup grated aged Gouda 1 cup whipping cream
1. Heat a drizzle of oil in a wide, heavy Dutch oven over medium-high heat and brown chicken on all sides. Transfer to a plate. Add butter, onions and thyme (pull leaves off the stems) to the pan and cook for 3 to 4 minutes or until soft. Add flour and stir to coat the onions. Add stock, return chicken to pot and bring to a simmer. Cover and cook for 15 minutes, until chicken has cooked through and gravy has thickened. Stir in carrot, peas and cream.
2. Meanwhile, stir together flour, baking powder and salt. Toss in grated Gouda. Add cream and stir until you have a sticky dough. Drop by the spoonful onto the simmering stew, spacing an inch or so apart. Cover and cook until dumplings have doubled in size and are springy to the touch (about 15 minutes). Serves 6.