German Chicken Stew with Caraway Dumplings

Warm up your kitchen with this hearty German Chicken Stew with Caraway Dumplings, the perfect comfort food for chilly days. This savory stew combines tender, slow-simmered chicken thighs with a medley of aromatic vegetables, including carrots, celery, and onions, all bathed in a rich broth infused with white wine, thyme, and a hint of garlic. The star of this dish is the pillowy caraway seed dumplings, which add an earthy, slightly nutty flavor and a touch of traditional German flair. Ready in just two hours, this one-pot wonder is ideal for feeding a crowd and requires minimal cleanup. Finish with a sprinkle of fresh parsley for a vibrant and flavorful garnish. Perfect for family dinners or special occasions, this dish pairs beautifully with a crisp white wine or a rustic crusty bread.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 piece large yellow onion, diced
• 3 pieces carrots, peeled and sliced
• 2 pieces celery stalks, sliced
• 3 pieces garlic cloves, minced
• 6 cups chicken stock
• 1 cup white wine
• 1 piece bay leaf
• 4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1.5 cups all-purpose flour (for dumplings)
• 1 tablespoon baking powder (for dumplings)
• 1 teaspoon caraway seeds (for dumplings)
• 0.5 teaspoon salt (for dumplings)
• 2 tablespoons unsalted butter, melted (for dumplings)
• 0.75 cup whole milk (for dumplings)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper, and sear them in the pot until golden brown on both sides (about 5 minutes per side). Remove and set aside.

Step 3

In the same pot, sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Pour in the white wine and scrape any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.

Step 6

Return the chicken thighs to the pot, then add the chicken stock, bay leaf, thyme sprigs, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.

Step 7

While the stew simmers, prepare the caraway dumplings. In a mixing bowl, whisk together the flour, baking powder, caraway seeds, and salt.

Step 8

Add the melted butter and milk to the dry ingredients and mix until a soft dough forms.

Step 9

After the stew has simmered for 45 minutes, remove the chicken thighs, shred the meat using two forks, and discard the bones. Return the shredded chicken to the pot.

Step 10

Using a spoon, drop small spoonfuls of the dumpling dough into the simmering stew. Cover the pot and let the dumplings cook for 15 minutes without lifting the lid.

Step 11

Remove the bay leaf and thyme sprigs from the stew.

Step 12

Serve the stew hot, garnished with fresh parsley. Enjoy!

Nutrition Facts

Serving size	(4114.0g)

Amount per serving	% Daily Value*
Calories	4058.6

Total Fat 220.8g	0%
Saturated Fat 63.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 937.7mg	0%
Sodium 6674.4mg	0%
Total Carbohydrate 210.1g	0%
Dietary Fiber 14.8g	0%
Total Sugars 33.0g
Protein 271.3g	0%

Vitamin D 93.0IU	0%
Calcium 797.4mg	0%
Iron 27.4mg	0%
Potassium 3250.6mg	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: 50.8%

Protein: 27.7%

Carbs: 21.5%