Savory Chicken Stew with Rosemary Dumplings
Rosemary Dumpling Chicken Stew Recipe …
Rosemary Dumpling Chicken Stew is home-cooking comfort food at its best! Perfectly flavored chicken and fresh rosemary-infused dumplings in a thick seasoned gravy. This chicken stew and dumplings recipe will delight your senses and your taste buds!
You may feel a hearty stew is only destined for a life in the fall or winter but here in the Coogan household, we grow a massive amount of rosemary in the spring and summer months in our gardens and we love to use it in many of our recipes. I absolutely LOVE the smell and the taste of fresh-from-the-garden rosemary. So we decided that a delicious stew is not just for cold weather but anytime we have a hankering for it! The rosemary dumplings in this chicken stew recipe are incredibly tasty on their own but as they soak up and bake in this savory sauce and browned chicken, it takes them to a whole other level of amazing! I mean it … a truly amazing flavor combination.
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Here’s what you will need to make Rosemary Dumpling Chicken Stew …
Ingredients for the Chicken Stew:
- Chicken breasts (or a combination of chicken breasts and chicken thighs), bone-in – 3 large
- Poultry seasoning, 3 tablespoons
- Extra virgin olive oil, 4 tablespoons
- Carrots, 5 large carrots – peeled and chopped
- Celery stalks, 4 large stalks celery – chopped
- Onion, 1 large – diced
- Chicken broth (or chicken stock), 2 14.5-oz cans
- Black pepper, 1 tablespoon
- Kosher salt, 1 teaspoon salt
- Water, 2 cups
- Bay leaves, 3 large – fresh
- Lemon thyme, 3 sprigs – fresh
- All purpose flour, 2 tablespoons
- Whole milk, 1 cup milk
Ingredients for the Rosemary Dumplings:
- Baking powder, 2 teaspoons
- Rosemary, 2 tablespoons – chopped fresh rosemary
- All purpose flour, 1 cup
- Kosher salt, 1/2 teaspoon salt
- Whole milk, 1/2 cup milk
- Egg, 1 large
How to make Rosemary Dumpling Chicken Stew …
Prepare the chicken by removing the skin and halving each breast down the middle. Thoroughly season with salt and pepper, your favorite poultry seasoning, or (our favorite) Fin & Feather Treager Seasoning. Transfer to the refrigerator while you prepare the stew ingredients.
Recipe Note:
You can also use a whole chicken (helpful if making your own chicken broth or chicken stock) and cut away the breasts, thighs, and save the drum sticks for another recipe.
Prepare a bouquet garni by using a square of cheesecloth and string, add fresh herbs like bay leaves and lemon thyme to the center of the cheesecloth, gather up the corners, and tie off with kitchen twine. Along one end of the string to be much longer than the other. Set to the side.
Heat oil in a large Dutch oven (8-quart or larger) over medium-high heat until hot. Add the chicken broth and bouquet garni and cook for about 15 minutes until browned. Transfer chicken to a separate bowl.
Add the remaining oil to the Dutch oven along with the chicken drippings and brown bits from the bottom of the pan. Pour pan juices back into the large Dutch oven, if need be. Stir in the carrots, celery, and onion; cook until the vegetables have browned and softened, about 10 minutes.
Stir the vegetables frequently while preparing the rosemary dumpling dough.
How to make the rosemary dumplings …
Using a small mixing bowl, combine flour with the baking powder, rosemary, and ½ teaspoon salt (using fresh herbs helps make the best drop dumpling mixture!). In a separate measuring cup, mix together ½ cup milk with egg. Then stir the milk mixture into the flour mixture until well blended.
Return chicken to the large Dutch oven. Add in the chicken broth, 1 tablespoon pepper, 1 teaspoon salt, and 2 cups water. Increase the temperature to medium-high heat until the broth is boiling and then reduce to medium heat.
Using a spoon, drop round spoonfuls of the lumpy dough dumpling mixture on top of the chicken and stew. This should make 12 equal-sized dumplings.
Cover; reduce the heat to low and simmer for 15 to 20 minutes.
Transfer the rosemary dumplings, chicken, and vegetables to a large bowl, leaving the broth in the large Dutch oven. Remove the bouquet garni.
In a measuring cup, mix the remaining 2 tablespoons flour with 1 cup milk until well blended. Stir into the broth mixture to complete the chicken stew.
Heat to boiling over high heat and then boil for 1 minute longer to thicken the sauce.
Taste test the chicken stew and add additional seasonings as needed. Stir in the peas to heat through and then return the dumplings, chicken, and vegetables to the broth and it is ready to serve.
Oh my goodness, this looks AMAZING! The kitchen smells AMAZING, and the taste … simply AMAZING!
Enjoy!
Can I use chicken thighs instead of chicken breasts in this Rosemary Dumpling Chicken Stew recipe?
Yes, you can totally use chicken thighs or a combination of chicken breasts and thighs. Just ensure the weight of the overall weight is around 3 1/2 to 4 pounds of meat. You can also use a whole chicken and cut the parts you wish to use in the stew. We feel the best chicken to use for this family favorite stew recipe is bone-in breasts and thighs. Bone-in chicken has so much flavor and it truly enhances the taste of all your delicious recipes.
Do you have a recipe to make my own scratch chicken broth?
Yes! We love to make our own broth for this recipe and many others but for simplicity purposes and to save you time in the kitchen, we adjust the recipe by using canned chicken broth. BUT … if you should have the time one evening or weekend, we highly, HIGHLY recommend that you try your hand at scratch homemade chicken broth. It will literally take a tasty recipe to out-of-this-world status. No joke … the first time we tried it, our taste buds were blown away!
Here’s our recipe for scratch chicken broth if you would like to give it a try! You can do it!
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Savory Chicken Stew with Rosemary Dumplings
Equipment
- Dutch oven, large
- Mixing Bowl, small
- Mixing bowl, large
- Cheesecloth + twine
Ingredients
- 3 large chicken breasts with bone-in , cut in half – skin removed (about 3½ lbs)
- 3 tbsp poultry seasoning , * we love Traeger Fin + Feather seasoning!
- 4 tbsp extra virgin olive oil
- 5 large carrots , peeled and chopped
- 4 large celery stalks , chopped
- 1 large onion , diced
- 2 14.5-oz cans chicken broth
- 1 tbsp black pepper
- 1 tsp kosher salt
- 2 cups water
- 3 large bay leaves , fresh
- 3 sprigs lemon thyme , fresh
- 2 tbsp flour
- 1 cup whole milk
- 1 10-oz pkg peas , frozen
Rosemary Dumplings
- 2 tsp baking powder
- 2 tbsp chopped fresh rosemary
- 1 cup flour
- ½ tsp kosher salt
- ½ cup whole milk
- 1 large egg
Instructions
- Prepare the chicken by removing the skin and halving each breast down the middle. Thoroughly season with salt and pepper, your favorite poultry seasoning. Transfer to the refrigerator while you prepare the stew ingredients.
- Prepare a bouquet garni by using a square of cheesecloth and string, add fresh herbs like bay leaves and lemon thyme to the center of the cheesecloth, gather up the corners, and tie off with kitchen twine. Along one end of the string to be much longer than the other. Set to the side.
- Heat 2 tablespoons of oil in a large (8-quart or larger) Dutch oven over medium-high heat until hot. Add the chicken broth and bouquet garni and cook for about 15 minutes until browned. Transfer chicken to a separate bowl.
- Add the remaining oil in the Dutch oven along with the chicken drippings and browned bits on the bottom of the pan. Pour pan juices back into the large Dutch oven, if need be. Stir in the carrots, celery, and onion; cook until the vegetables have browned and softened, about 10 minutes.
- Stir the vegetables frequently while preparing the rosemary dumpling dough. Using a small mixing bowl, mix together the baking powder, chopped rosemary, 1 cup flour, and ½ teaspoon salt. In a separate cup, mix together ½ cup milk with egg. Then stir the milk mixture into the flour mixture until well blended.
- Return the browned chicken to the Dutch oven. Add the chicken broth, 1 tablespoon pepper, 1 teaspoon salt, and 2 cups water. Heat to boiling.
- Using a spoon, drop round spoonfuls of the dumpling mixture on top of the chicken and stew. This should make 12 equal sized dumplings. Cover; reduce the heat to low and simmer for 15 to 20 minutes.
- Transfer the dumplings, chicken, and vegetables to a large bowl, leaving the broth in the Dutch oven. Remove the bouquet garni.In a measuring cup, mix remaining 2 tablespoons flour with 1 cup milk until well blended. Stir into the broth mixture. Heat to boiling over high heat and then boil for 1 minute longer to thicken the sauce.
- Taste test the chicken stew and add additional seasonings as needed. Stir in the peas to heat through and then return the dumplings, chicken, and vegetables to the broth and it is ready to serve.
Notes
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