Description
A hearty British-style chicken stew made with tender chicken thighs, root vegetables, and fluffy cheddar dumplings baked to golden perfection.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut into quarters
3 carrots, peeled and cut into chunks
3 medium potatoes, peeled and diced
2 celery stalks, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
5 cups chicken stock
3 tablespoons unsalted butter
1 large onion, finely chopped
1/2 cup all-purpose flour, minus 1 tablespoon
2 cups all-purpose flour
3 teaspoons baking powder
1 cup shredded sharp cheddar cheese
1/2 teaspoon dried parsley
2 tablespoons unsalted butter, melted
3/4 cup milk
Fresh parsley, chopped
Instructions
1. Add the chicken, carrots, potatoes, celery, salt, pepper, thyme, and chicken stock to a large pot. Bring to a boil, reduce heat, and simmer for 15 minutes until tender.
2. Preheat the oven to 375°F.
3. Melt butter in an oven-safe casserole dish over medium heat. Add onion and cook until soft.
4. Sprinkle flour over onions, whisking to form a paste. Cook briefly.
5. Gradually whisk in hot stock until thickened.
6. Add remaining stock, chicken, and vegetables to the casserole and simmer gently.
7. Mix dumpling ingredients to form a soft dough.
8. Turn off heat and drop spoonfuls of dough over the stew.
9. Bake for 15 to 20 minutes until dumplings are puffed and golden.
10. Rest for 5 minutes and garnish with fresh parsley.
Notes
For best results, avoid overmixing the dumpling dough. Reheat leftovers gently with added stock to maintain texture.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Comfort Food
- Method: Simmering and Baking
- Cuisine: British