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How to Make Chicken Thigh and Dumpling Stew - A Step-by-Step Guide

There's something special about coming home to a warm and hearty stew on a cold winter night. And when that stew is filled with tender chicken thighs and fluffy dumplings, it's a real game-changer. This Chicken Thigh and Dumpling Stew is the perfect comfort food, guaranteed to satisfy even the pickiest of eaters.

The beauty of this recipe is in its simplicity. It's a one-pot wonder that requires minimal prep work, making it the ideal choice for a busy weeknight dinner. The chicken t...

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Ingredients

  • 3 tablespoons butter
  • 2 pounds chicken thighs
  • 8 slices bacon
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 (14 ounce) can vegetable broth
  • 1 (26 ounce) can condensed cream of chicken soup
  • 1 cup water
  • ½ cup heavy cream
  • ½ teaspoon paprika
  • 1 (8.75 ounce) can sweet corn, drained
  • ground black pepper to taste
  • 1 (10 ounce) can buttermilk biscuits

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 8

  • Melt butter in a large skillet over medium-high heat. Cook chicken in hot butter on both sides until just cooked through. Transfer chicken to a plate and allow to cool slightly. Scrape chicken drippings into a large stockpot; set the stockpot aside. Use forks to pull chicken meat from the bones and chop into small pieces or shred; set aside.
  • Place bacon in the same large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve 1 tablespoon bacon drippings.
  • Place the large stockpot with chicken drippings over medium-high heat. Cook and stir carrots, celery, onion, and garlic in hot chicken drippings until onion is soft and transparent. Add vegetable broth, chicken, and reserved bacon grease; bring to a boil. Reduce heat to medium and simmer for 12 minutes.
  • Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
  • Tear each biscuit into quarters and drop into stew. Reduce heat to medium-low; stir occasionally until dough is cooked through and forms dumplings on the top of stew, about 10 minutes. Remove from heat and garnish servings with crumbled bacon.

    • Nutrition

    533 cal.

    • Total Fat: 32g
    • Saturated Fat: 12g
    • Cholesterol: 118mg
    • Sodium: 1473mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 29g
    • Vitamin C: 4mg
    • Calcium: 75mg
    • Iron: 4mg
    • Potassium: 475mg

    Categories

    Stew recipes
    Chicken recipes
    Thigh recipes
    Dumpling recipes