Creamy Chicken Stew with Parmesan Dumplings Recipe

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An evening meal with our Creamy Chicken and Parmesan Dumplings is like being wrapped in a warm blanket.

We boost the nutrition with 100% sprouted whole wheat dumplings and fortify the sauce with sherry and real cream for real food satisfaction.

Imagine your family digging into flavorful boneless chicken thighs stewed in a creamy mushroom sauce topped with dreamy puffs of whole wheat dumplings.

That’s everybody loving dinner right there.

Recipe Tips and Variations

• Fresh Herb Dumplings: Add 1-2 tablespoons of fresh herbs like savory, thyme, basil, or parsley to the dumpling flour mixture just before stirring in the milk.
• White meat instead of dark meat: Chicken thighs are very forgiving and can be cooked longer without worry about tough or dry results. However, boneless and skinless chicken breasts need gentle cooking to avoid drying out, so reduce browning time to 1 minute on each side and return the chicken to the pot to simmer only 1-2 minutes before adding the dumplings.

Make Chicken and Dumplings with Rotisserie Chicken

Step 1 ~ Separate rotisserie chicken from the bones and tear or cut chicken into larger bite-size chunks. This should yield 4-5 cups. Set aside.

Step 2 ~ Add 2 tablespoons of oil to a 6 quart ovenproof pot and allow the carrots, mushrooms, onion, and celery to cook 5-10 minutes longer to brown and develop bits of flavor on the surface of the pan (this is known as fond). Follow the rest of the recipe as written.

The Best Way to Store Chicken and Dumpling Leftovers

• Gently lift the dumplings off the top of the stew and transfer to a storage dish with a lid and seal.
• Transfer the chicken stew to a separate storage container with a lid and seal.
• Storing separately will keep the dumplings from absorbing more of the liquid in the stew. Refrigerate leftovers for up to 1 week.

How to Freeze Chicken and Dumplings

• Freeze the dumplings in a container instead of a zip-type bag separate from the stew so the dumplings stay puffed.
• Freeze the stew in a zip-type bag and press flat to freeze (it will defrost quickly this way).

The Best Way to Reheat Chicken and Dumplings

1. Reheat the stew portion over medium heat in a shallow skillet with a lid for about 5 minutes, or until it begins to form soft bubbles.
2. To thin the stew, stir in a little chicken stock as it is warming until desired consistency is reached. An additional tablespoon of cream can be added as well. Taste to adjust salt and pepper, as needed.
3. Once the stew is bubbly, place the dumplings on top of the stew and cover with a lid.
4. Reduce heat to low and simmer for 1-2 minutes. Remove from heat and keep covered for 3-4 minutes for the dumplings to warm through.

Print Recipe

Creamy Chicken Stew with Parmesan Dumplings

Stewed chicken and fluffy dumplings simmered together for a warm and satisfying meal.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Chicken, Main Dish

Cuisine: American

Servings: 8

Author: Judy Purcell

Ingredients

• 3 lbs boneless, skinless chicken thighs , cut into 2 inch size pieces3 lbs boneless, skinless chicken thighs , cut into 2 inch size pieces
• 1/4 cup coconut oil , for browning chicken1/4 cup coconut oil , for browning chicken

Dredging mixture:

• 1 cup sprouted white whole wheat flour , or regular white whole wheat1 cup sprouted white whole wheat flour , or regular white whole wheat
• 3 teaspoons sea salt3 teaspoons sea salt
• 3/4 teaspoon cayenne pepper3/4 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper1 teaspoon freshly ground black pepper

Stew Ingredients:

• 3 cups sliced carrots , 1/4-inch thick rounds3 cups sliced carrots , 1/4-inch thick rounds
• 16 ounces mushrooms , sliced16 ounces mushrooms , sliced
• 1 large onion , diced1 large onion , diced
• 2 cups diced celery 2 cups diced celery
• 3 cloves garlic , minced3 cloves garlic , minced
• 1 teaspoon dried thyme1 teaspoon dried thyme
• 1 bay leaf1 bay leaf
• 1/2 teaspoon sea salt1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper1/2 teaspoon freshly ground black pepper
• 1/8 cup dry sherry1/8 cup dry sherry
• 3 tablespoons sprouted white whole wheat flour , or regular white whole wheat3 tablespoons sprouted white whole wheat flour , or regular white whole wheat
• 6 cups chicken stock , low sodium if not homemade6 cups chicken stock , low sodium if not homemade
• ⅓ cup heavy cream⅓ cup heavy cream
• ¼ cup chopped parsley¼ cup chopped parsley

For the Dumplings:

• 1 1/2 cups sprouted white whole wheat flour , or regular white whole wheat1 1/2 cups sprouted white whole wheat flour , or regular white whole wheat
• 1/2 cup grated Parmesan cheese1/2 cup grated Parmesan cheese
• 3 teaspoons baking powder3 teaspoons baking powder
• 1 1/2 teaspoons coconut palm sugar , less if using refined sugar1 1/2 teaspoons coconut palm sugar , less if using refined sugar
• 1/4 rounded teaspooon sea salt1/4 rounded teaspooon sea salt
• 1/2 teaspoon freshly ground black pepper1/2 teaspoon freshly ground black pepper
• 2/3 cup whole milk2/3 cup whole milk
• 3 tablespoons butter3 tablespoons butter

Instructions

Heat oven to 375°F with rack positioned just under center.

FOR THE STEW:

• Cut chicken into 2 to 3-inch pieces. Combine dredging ingredients in a resealable bag. Place chicken in the bag and shake bag to lightly coat chicken with seasoned flour. In a 6 quart ovenproof pot, heat 2 to 3 tablespoons of oil over med heat. Working in batches, carefully place the floured chicken pieces, shaking off excess, to the pot. Brown each side about 2 minutes on each side and transfer to a paper towel-lined platter. *Add oil as needed between batches so that it just covers the bottom of the pot. Once all the chicken is browned, there should be a little oil left in the pot.
• Add the carrots, mushrooms, onion, celery, garlic, thyme, bay leaf, salt and pepper to the pot with the oil (add more if needed). Cook over medium heat for 8-10 minutes, or until vegetables soften and begin to caramelize.
• Add the sherry and stir to scrape up any browned bits from the bottom; simmer briefly until sherry is nearly evaporated. Sprinkle 3 tablespoons flour over vegetables and stir so the flour is absorbed. Gradually add broth and stir.
• Return chicken to pot, stir in cream and parsley, then bring to a low simmer. While the stew is simmering, make the dumplings.

FOR THE DUMPLINGS:

• In a medium mixing bowl, stir the flour, Parmesan, baking powder, sugar, salt and pepper together until well mixed.
• In a small saucepan, heat milk and butter over medium-high heat until butter melts. Pour the milk and butter mixture into the dry mixture and stir with a fork or spoon until just combined and flour is moistened - careful not to over-mix or over-handle the dough. The hot milk sets the starch so the dumplings don't fall apart.
• Using a spoon, scoop segments of the dough (about the size of a golf ball) and place gently on top of the simmering stew. The dumplings should rest on top. 
• Cover with the lid and slide the pot into the oven to bake for 20 minutes. It is important to not lift the lid during this time so the steam inside cooks the dumplings.

Notes

Variations:

• Fresh Herb Dumplings: Add 1-2 tablespoons of  fresh herbs like savory, thyme, basil, or parsley to the dumpling flour mixture just before stirring in the milk.
• White meat instead of dark meat: Chicken thighs are very forgiving, so if using boneless and skinless chicken breasts, reduce browning time to 1 minute on each side and return the chicken to the pot to simmer 1-2 minutes before adding the dumplings.

Make Chicken and Dumplings with Rotisserie Chicken: 

• Step 1 ~ Remove rotisserie chicken from the bones and tear or cut chicken into larger bite-size chunks. Set aside.
• Step 2 ~ Add 2 tablespoons of oil to a 6 quart ovenproof pot and follow the rest of the recipe as written.

Nutrition

Calories: 574kcal | Carbohydrates: 36g | Protein: 46g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 198mg | Sodium: 777mg | Potassium: 1263mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8770IU | Vitamin C: 9.6mg | Calcium: 246mg | Iron: 3.3mg

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