Chicken Stew With Herb Dumplings

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This recipe was created for Ready, Set, Cook! #9. Comfort food like you don't find much anymore. This recipe is a labour of love, but really worth it, and not as difficult as you might think - just make sure all your vegetables are prepped before you start and it'll come together in no time. The use of coconut milk is unusual, but really delicious. If you haven't tried fennel (the bulb), here's a chance to discover your new favorite veggie! Please note that the recipe is not as high in calories as the nutritional analysis would indicate. The chicken is used in the recipe (after poaching) skinned and the stock is defatted.------

Ingredients Nutrition


  1. To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
  2. Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
  3. Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
  4. Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
  5. Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.
Most Helpful

Great new take on old fashioned chicken and dumplings

WacoCookGirl March 28, 2007

This was delicious. I followed the recipe exactly except I had to omit the parsley in the dumplings as I ran out (I thought I had enough on hand) after adding it to the base. I used legs and thighs for this. The aroma was fantastic. :)

Lori Mama March 18, 2007

I struggled with rating this but have come down on the side of 5 stars because the flavor is just outstanding. My quibble is with the directions: the addition of the nutmeg and parsley in the filling ingredients list might never happen; I dithered and added them just before the chicken. Ditto for the oregano/fines herbs in the dumplings; I added that to the flour mixture with the chopped fresh parsley. Changes I would make for the next time (and there WILL be a next time): add the peas and bring the filling back to a simmer immediately before adding the dumplings, to keep them from overcooking; use a tablespoon to form the dumpling, rather than a teaspoon; substitute a tablespoon or so of minced fresh chives for the dried herbs in the dumplings. In all, this is the best chicken and dumplings I’ve ever eaten.

BarbryT March 17, 2007