Save to Pinterest A hearty, comforting stew featuring tender chicken, fluffy dumplings, and a subtle nutty warmth—perfect for cozy family dinners or chilly evenings.
I first served this to my family on a cold winter night and it quickly became a favorite.
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 sauté 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.
Save to Pinterest This dish has brought countless family gatherings to life, filling the room with warmth and laughter.
Notes
Make it dairy-free by using plant-based milk and oil in the dumplings. Excellent with a crisp Chardonnay or a nutty amber ale.
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.
Save to Pinterest This nut-warm chicken and dumplings recipe is sure to become a new family favorite.
Frequently Asked Questions
- → What kind of nuts are used in this dish?
Finely chopped walnuts are incorporated both into the stew and the dumplings, adding a subtle nutty depth.
- → Can I substitute other nuts for walnuts?
Yes, pecans or hazelnuts can be used as alternatives, offering slightly different, yet complementary flavors.
- → How are the dumplings cooked in this dish?
Dumpling dough is gently dropped onto the simmering stew, covered, and cooked until puffed and tender, absorbing the stew's flavors.
- → Is there a way to enhance the nutty flavor?
Toasting the walnuts before adding them to the stew or dumplings intensifies the nutty aroma and taste.
- → What herbs are used to season the stew?
Thyme, sage, bay leaves, and a pinch of nutmeg create a warm and aromatic seasoning blend.
- → Are there dairy-free options for the dumplings?
Yes, plant-based milk and oil can replace dairy ingredients to make the dumplings suitable for dairy-free diets.