Save on Pinterest A hearty, comforting stew featuring tender chicken, fluffy dumplings, and a subtle nutty warmth—perfect for cozy family dinners or chilly evenings.
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Ingredients
- 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
- 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 s aute 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.
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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.
Nutritional Information
Calories: 470 Total Fat: 23 g Carbohydrates: 38 g Protein: 28 g
Save on Pinterest A delicious dish with nutty warmth perfect for any occasion
Recipe Questions & Answers
- → What gives the dish its nutty warmth?
Finely chopped walnuts are added to both the stew and dumplings, imparting a subtle, natural nutty flavor throughout the dish.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts can be used as alternatives for a different but complementary nutty taste.
- → How are the dumplings cooked in this dish?
Dumpling batter is spooned directly onto the simmering stew and cooked covered until puffed and tender, absorbing the stew’s flavors.
- → What herbs are used to flavor the stew?
Dried thyme, sage, bay leaves, and a pinch of ground nutmeg combine to create an aromatic, earthy flavor base.
- → Is it possible to make this dish dairy-free?
Yes, by substituting the buttermilk and milk with plant-based alternatives and using oil instead of butter in the dumplings.
- → What type of cooking vessel is recommended?
A large Dutch oven or heavy-bottomed pot is ideal for even heat distribution during simmering and dumpling cooking.