Chicken with Rosemary Dumplings

This rustic one-pot stew is true comfort food. The fluffy dumplings are steamed directly on top of the simmering broth, absorbing the savory flavors of the wine and chicken while adding a fragrant rosemary note.

Chicken with Rosemary Dumplings

This rustic one-pot stew is true comfort food. The fluffy dumplings are steamed directly on top of the simmering broth, absorbing the savory flavors of the wine and chicken while adding a fragrant rosemary note.

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Prep Time 30 minutes mins

Cook Time 3 minutes mins

Total Time 33 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Stew: 2.75 lb chicken thighs bone-in, 1 onion, 3 celery stalks, 7oz mushrooms, 3 tbsp flour, 1 cup white wine, 1 tbsp cider vinegar, 7oz peas
• Dumplings: 2 cups flour 1 tsp baking powder, 2 tbsp butter, 1 cup milk, 1 tbsp chopped rosemary

Equipment

• Dutch oven or large pot with lid
• Mixing bowl

Method

 

Instructions

1. Brown chicken thighs; remove. Sauté onion, garlic, and celery.
2. Stir in flour and mushrooms. Add wine, vinegar, and 4 cups water. Return chicken.
3. Simmer covered for 2.5 hours until chicken falls off the bone. Shred meat and return to pot.
4. Mix dumpling batter (flour, baking powder, butter, milk, rosemary).
5. Drop spoonfuls of batter onto the hot stew. Cover tightly and steam 12-15 mins until puffed.

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