Chicken Thigh and Dumpling Stew

Chicken Thigh and Dumpling Stew

67 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
averyfern
Recipe by  averyfern

“Chicken thighs produce the tastiest shredded/chopped chicken to use in recipes like this. A perfect version of a good ol' comfort food recipe. Goes well with fresh green beans.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
  2. Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
  3. Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
  4. Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.

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Reviews (67)

Rate This Recipe
clover
71

clover

I did everything in here wrong and it was still delicious. By doing everything wrong I mean I used olive oil instead of butter, omitted the bacon, increased the amount of thighs, put the whole thighs in instead of pulling the meat off, just used onion and garlic for vegetables, kept the same amount of liquids as for the smaller amount, used a smaller can of cream of chicken soup, used half-and-half instead of full cream, stirred in frozen corn and cooked the whole thing in a wok. It was delicious and kid friendly. My whole family ate it. It took me along time to cook but it requires very little attention. One thing though, it is not one the diet approved list. I can feel my arteries clogging as I type. It is a wonderful easy winter meal. If you are not particularly kitchen skilled (as I am not) you can impress someone with relatively little effort.

Lori P.
53

Lori P.

This is a good basic recipe and I didn't think it was difficult at all. The only thing I didn't like about was the biscuits as dumplings. I thought they made the whole thing too sweet and "heavy". I will make this again, but will make my own dumplings, or I'll just add cooked, cubed potatoes at the end instead of the biscuits for a "chowdery" taste.

Lisa S.
47

Lisa S.

Oh, this is really good. I made a couple minor tweaks... I just mix the bacon right in, I skip the heavy cream entirely, and use a larger can of corn. I find that it never takes the 10 minutes the recipe says it should take for the dumplings to be done -- it's always a minimum of 20 minutes, often more. But that's OK, it's worth the wait.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 533 cal
  • 27%
  • Fat
  • 31.7 g
  • 49%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 28.9 g
  • 58%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 1476 mg
  • 59%

Based on a 2,000 calorie diet

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