Pin It A hearty, comforting stew featuring tender chicken, fluffy dumplings, and a subtle nutty warmth—perfect for cozy family dinners or chilly evenings.
This recipe has become my go-to comfort food during cold months, reminding me of cozy family dinners shared around the table.
Ingredients
- For the Stew: 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
- For the Dumplings: 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 67 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 1820 minutes until dumplings are puffed and cooked through.
- Step 7:
- Taste and adjust seasoning if needed. Serve hot garnished with fresh parsley.
Pin It This dish always brings my family together and fills the house with inviting aromas we cherish.
Notes
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
Allergen Information
Contains Tree nuts (walnuts) dairy gluten (wheat). May contain traces of other allergens depending on ingredient brands always check labels if unsure.
Pin It 
Enjoy this cozy dish fresh for the best texture and flavor every time.
Recipe Questions & Answers
- → How do walnuts enhance the flavor?
Chopped and ground walnuts add a subtle nutty warmth and depth to the stew and dumplings, enriching their flavor profile.
- → Can I substitute other nuts for walnuts?
Yes, pecans or hazelnuts can be used as alternatives to walnuts, providing a similar nutty richness.
- → How should I cook the chicken for best results?
Sauté the chicken thighs until lightly browned before simmering to develop deeper flavor and tender texture.
- → What is the best way to ensure fluffy dumplings?
Mix the dumpling batter until just combined to avoid toughness, and cook covered on simmering stew until puffed and cooked through.
- → Can this dish be made dairy-free?
Yes, substitute plant-based milk and oil for dairy milk and butter to make the dumplings dairy-free while maintaining moisture.