Chicken Stew with Cheddar Dumplings

Chicken Stew with Cheddar Dumplings

 

Prep Time: 30 min Cook Time: 1 h & 20 m Servings: Yield: 4

Credit to Donal Skehan

 

 

Ingredients

  

For the Stew:

 

• 2 tbsp oil
• 1 lb chicken thighs, skin-on, bone-in,
• 3 celery stalks, trimmed and cut into bite size pieces
• 3 large carrots, peeled and cut into bite size pieces
• 1 large onion, roughly chopped
• A few sprig of thyme, leaves picked
• 3-1/2 tbsp butter
• 2 tbsp plain flour
• 4 cups chicken stock, store-bought
• Sea salt & ground white pepper
   

For the dumplings:

 

• 6 tbsp cold butter, cubed
• 1-3/4 cup flour
• 3 tsp baking powder
• 2 tbsp chives, chopped
• 1/2 cup buttermilk
• 1/4 cup grated Irish cheddar
• 2 tsp sea salt
• 2 tsp black pepper
   

Directions

 

For the Soup Base:

  

1. Heat the oil in a Dutch Oven over medium heat. Adding in batches, place the chicken thigh skin side down and brown for however long that takes to get a nice golden crust. Flip to brown the other side. When finished, remove to a plate while you prepare the following.
2. Add the celery, carrots, and onions to the pot, along with the 3 tbsp of butter. Cook until the vegetables begin to sizzle a bit, then season with a pinch of salt, and add the thyme. Cook until the vegetables are softened, usually about 10 minutes.
3. Add the flour to the pot, and stir to coat all of the vegetables, cook for 2 minutes. Add half of the chicken stock, and stir to dissolve, the mixture should begin to thicken at about 3 minutes - then add the rest of the stock.
4. Return the thighs to the pot and lower the heat to medium low. Simmer without a lid for 35-40 minutes, until the chicken is done. Remove from the pot again, allow to cool so you are able to handle, then pick the meat off of the bones, and return the meat to the pot.

 

To Make the Dumplings:

 

1. Place the flour into a mixing bowl, along with the cubed butter, salt, and chives. Rub the butter between your fingers mixing it into the flour until all is smushed and no cubes remain.
2. Add the cheese and toss to coat. Add the buttermilk, and using your hands, mix gently until all of the dough is a cohesive mix.
3. Using a scoop or your hands, divide the dough into 12 equal pieces - try to stay on the smaller side. Roll them into small balls and place into the pot.
4. Place the lid on the pot and cook for 25 minutes at a low simmer. The dumplings will expand and cover a lot of the surface when done.
5. To Serve - grab a few dumplings into your bowl, spoon the chicken and vegetable mixture over them, garnish with chives and fresh pepper.

 

 

 

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Notes:

September 30, 2023

 

Surprisingly delicious.  I have made chicken noodle soup, chicken and dumplings ad nauseum, but this was just extra delicious.  My mother would make cooked boiled dumplings with beef stew - and now that I know how to do it - I can't wait to try it again!

 

The original recipe was in European measurements, and I did take a small bit of license to change some of the translated amounts - for the better I am hoping.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey