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Chicken Stew with Rosemary-Parmesan Dumplings

For all its flavor, you would never guess that this is a much lighter version of a classic Chicken and Dumplings. Don't be intimidated by the "dumplings", they are not fussy and make this one of the most comforting dinners I can imagine for a chilly night.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Chicken, Main Dish
Servings: 8
Author: Jess Smith via Inquiring Chef


for the stew:

  • 2 Tbsp. butter
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 2 cloves garlic, minced
  • 6 boneless, skinless chicken breast halves, cut into 1-inch pieces
  • ¼ cup flour
  • 4 cups chicken broth
  • 1 teaspoon sugar
  • ¼ teaspoon pepper
  • 1 Tbsp. chopped fresh rosemary
  • 2 bay leaves
  • ¼ cup chopped parsley
  • 1 pound fresh or frozen peas

for the dumplings:

  • 2 cups flour
  • 1 Tbsp. baking powder
  • ½ teaspoon salt
  • 2 Tbsp. hard butter, cut in several pieces
  • 1 egg, beaten
  • 1 Tbsp. chopped fresh rosemary
  • 3 Tbsp. finely grated fresh parmesan
  • cup low-fat milk


  • Preheat the oven to 350°F. Heat the butter in a dutch oven on the stove over medium heat Add the onion, celery, carrot, and garlic and sauté for 5 minutes. Add the chicken and sauté until the outside of the chicken is cooked, about 3 minutes (the chicken should not be cooked all the way through, as it will finish in the oven). Sprinkle with flour and mix well. Add the broth, sugar, pepper, rosemary, bay leaves, and parsley; bring to a gentle boil, stirring constantly. Cover and bake in a 350°F oven 15 minutes.
  • Meanwhile, sift the flour, baking powder, and salt together. Cut in the butter until well blended. Combine the egg, rosemary, parmesan, and milk, and add all at once to the dry mixture; blend quickly with a fork, just enough to moisten.
  • Remove the pan from the oven and increase the oven heat to 425°F. Remove bay leaves. Bring to a boil on top of the stove. Add the peas to the stew. Shape dough with your hands into sixteen dumplings and drop onto boiling stew. Return to the oven and cook, uncovered, for 10 minutes. Cover, and cook 10 minutes longer. Serve immediately.


The picture at the top of this post is a vegetarian version I made of this dish. For the vegetarian version, I followed the recipe as written above, but substituted 4 cups of diced, peeled potato for chicken. I would recommend this recipe highly with or without the chicken.
Shared by Soule Mama, and adapted from Herb Companion.