This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.
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- 3 1/2-4 lbs chicken, cut up and skin removed
- 4 cups chicken stock
- 1 bay leaf
- 2 stalks celery, thinly sliced
- 4 medium carrots, peeled and sliced about 1 inch thick
- 6 small white onions, peeled and halved
- 4 sprigs fresh thyme
- 1 bunch kale, stems trimmed,leaves coarsely chopped
- salt and pepper
- 1In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
- 2Skim the broth of any fat.
- 3Stir in the celery, carrots, onion and thyme.
- 4Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
- 5Stir in the kale.
- 6Season to taste with salt and pepper.
- 7Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
- 8Add the milk and mix just until combined.
- 9Drop tablespoons of the dumpling batter in clumps over the top of the stew.
- 10Discard the bay leaf and thyme sprigs and serve.
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Nutritional Facts for Chicken Stew with Cornmeal Dumplings
Serving Size: 1 (970 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 949.9
- Calories from Fat 431
- Total Fat 47.9 g
- Saturated Fat 15.9 g
- Cholesterol 209.3 mg
- Sodium 1094.0 mg
- Total Carbohydrate 68.6 g
- Dietary Fiber 6.4 g
- Sugars 11.6 g
- Protein 60.1 g
The following items or measurements are not included: