Save Pin 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 beloved classic in our home.
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 Pin This dish always brings my family together around the table, sharing stories and warmth.
Notes
For extra nuttiness toast the walnuts before adding them. Substitute pecans or hazelnuts for walnuts if desired. 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
Nutritional Information
Calories 470 Total Fat 23 g Carbohydrates 38 g Protein 28 g per serving
Save Pin This homestyle chicken and dumplings recipe adds a delightful nutty twist to a classic comfort food.
Questions & Answers
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts can be used as alternatives to walnuts to maintain the nutty flavor while adding their unique taste profiles.
- → How do I achieve fluffy dumplings?
Use fresh baking powder and baking soda, mix ingredients gently without overmixing, and cook covered until dumplings puff up fully.
- → Is it possible to make this dairy-free?
Yes, substitute buttermilk and milk with plant-based alternatives and replace butter with oil in the dumplings for a dairy-free version.
- → What herbs complement the stew's flavor?
Dried thyme, sage, bay leaves, and a pinch of nutmeg create a warm, aromatic profile that enhances the chicken and walnuts perfectly.
- → How can I deepen the nutty flavor?
Lightly toasting the walnuts before adding them to the stew and dumplings intensifies their flavor and adds a rich warmth.