Pin it 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 stew on a cold evening and it quickly became a family favorite for its rich taste and satisfying texture.
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 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.
Pin it This recipe brings the family together especially on chilly evenings when everyone craves something warm and delicious.
Notes
For extra nuttiness toast the walnuts before adding them. Make it dairy-free by using plant-based milk and oil in the dumplings.
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. Always check labels if unsure.
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Serve hot garnished with fresh parsley for the perfect final touch.
Recipe Q&A
- → What nuts are used in the dish?
Finely chopped walnuts provide a subtle nutty warmth infused into both the stew and dumplings.
- → Can I substitute the nuts?
Yes, pecans or hazelnuts can replace walnuts to vary the nutty flavor.
- → How do I ensure the dumplings turn out fluffy?
Mix wet and dry ingredients just until combined and avoid overmixing; cooking covered allows them to puff nicely.
- → What herbs enhance the stew’s flavor?
Dried thyme, sage, and bay leaves add aromatic depth balanced by ground nutmeg for warmth.
- → Can the dish be made dairy-free?
Yes, substitute plant-based milks and oils for buttermilk, milk, and butter in the dumplings for a dairy-free version.
- → What is the best cookware for preparing this dish?
A large Dutch oven or heavy-bottomed pot is ideal for even heat distribution and slow simmering.