Savory Chicken Stew with Rosemary Dumplings
Add to CollectionRosemary 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!
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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