Nutrition Facts for Chicken stew with onion dumplings

Chicken Stew with Onion Dumplings

Cozy up with a bowl of hearty Chicken Stew with Onion Dumplings, a soul-warming dish perfect for chilly evenings. Tender chicken thighs simmered in a rich, aromatic broth filled with sautéed onions, carrots, and celery, create the perfect base for this comforting stew. What truly elevates this dish are the fluffy onion-infused dumplings, crafted with green onions and parsley for a burst of fresh flavor in every bite. This one-pot recipe is easy to follow, with a combination of classic cooking techniques like browning, slow-simmering, and dumpling-making, resulting in a perfectly balanced meal. Ideal for family dinners or meal prepping, this chicken stew is a comforting classic that delivers rustic charm and incredible flavor.

Nutriscore Rating: 74/100
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Image of Chicken Stew with Onion Dumplings
Prep Time:20 mins
Cook Time:50 mins
Total Time:70 mins
Servings: 4

Ingredients

  • 4 pieces Chicken thighs
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 0.5 teaspoons Ground black pepper
  • 1 large Yellow onion
  • 3 medium Carrots
  • 2 medium Celery stalks
  • 3 pieces Garlic cloves
  • 4 cups Chicken stock
  • 1 piece Bay leaf
  • 1 teaspoon Thyme leaves
  • 1 cup All-purpose flour
  • 1.5 teaspoons Baking powder
  • 3 tablespoons Unsalted butter
  • 0.5 cups Milk
  • 2 stalks Green onion
  • 2 tablespoons Parsley

Directions

Step 1

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Step 3

Brown the chicken thighs on both sides, about 3-4 minutes per side, then remove from the pot and set aside.

Step 4

Chop the yellow onion, carrots, and celery into small pieces. Mince the garlic cloves.

Step 5

Add the diced onion, carrots, and celery to the pot and sauté for 5 minutes until softened.

Step 6

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 7

Pour in the chicken stock and add the bay leaf and thyme leaves. Bring to a simmer.

Step 8

Return the chicken thighs to the pot, cover, and simmer on low heat for 30 minutes.

Step 9

While the stew cooks, prepare the onion dumplings. In a mixing bowl, whisk together the flour, baking powder, and remaining 1/2 teaspoon of salt.

Step 10

Cut the unsalted butter into the flour mixture until it resembles coarse crumbs.

Step 11

Finely chop the green onions and add them to the mixture along with the parsley.

Step 12

Pour in the milk and stir until a soft dough forms.

Step 13

Uncover the chicken stew and discard the bay leaf. Adjust seasoning with salt and pepper to taste.

Step 14

Using a spoon, drop golf ball-sized portions of the dumpling dough into the simmering stew.

Step 15

Cover the pot and cook the dumplings for 15 minutes over low heat, without lifting the lid.

Step 16

Check the dumplings for doneness by inserting a toothpick into their centers; it should come out clean.

Step 17

Serve the chicken stew with dumplings hot, garnished with more parsley if desired.

Nutrition Facts

Serving size (2821.7g)
Amount per serving % Daily Value*
Calories 2859.5
Total Fat 148.8g 0%
Saturated Fat 46.5g 0%
Polyunsaturated Fat 2.9g
Cholesterol 753.2mg 0%
Sodium 4295.0mg 0%
Total Carbohydrate 147.1g 0%
Dietary Fiber 14.5g 0%
Total Sugars 28.2g
Protein 230.3g 0%
Vitamin D 95.7IU 0%
Calcium 514.9mg 0%
Iron 19.5mg 0%
Potassium 3006.1mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%
Protein: 32.3%
Carbs: 20.7%