Ingredients
- 8 chicken thighs (bone-in, can be skinless. Or a whole chicken, cut into 8 pieces)
- ¼ cup flour (or gluten free flour)
- 3 tablespoons vegetable oil (such as grapeseed, avocado, or canola)
- 1 onion (peeled and chopped)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- ½ teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 cup hard cider (250ml/8 oz)
- 4 cups chicken stock (32 oz)
- salt
- pepper
- ¼ cup parsley (minced, for garnish (optional))
- For the Dumplings:
- 2 cups flour (gluten free flour works well too)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons butter (cold, and grated)
- 1 ½ cups milk (10 oz)
Instructions
- Sprinkle the flour with salt and pepper, and dredge the chicken in it
- Place a large skillet over a medium-high heat. When it’s heated, add the oil, and the prepared chicken. Brown the chicken on all sides, and remove from the pan and set aside
- Add the onion, carrots, celery, sage, rosemary and thyme. Cook for 3–4 minutes, or until the vegetables are starting to cook through
- Add around ¼ cup of the cider, to deglaze/scrape up the bits stuck to the pan. Add the remaining cider, and bring to a simmer
- Return the chicken and juices to the pan and cover with the stock. Bring to a light boil and reduce the heat to medium-low. Cover and simmer for 10-15 minutes, or until the chicken is almost cooked through
- While the chicken is cooking, make the dumplings: in a bowl, whisk together the flour, baking powder, and salt. With your hands or a pastry cutter, add in the butter until is thoroughly mixed in. Add the 1 ¼ cups of the milk to make a loose dough. Add more milk as needed so the texture is loose, but not runny
- Add tablespoonfuls of the dumpling mixture to the pan with the chicken for the last 5-8 minutes of the cooking time. After the first 5 minutes of cooking, gently turn over through the dumplings so they cook on both sides
- Taste the sauce for seasoning, adding salt or pepper as needed
- Garnish with parsley (if using), and serve
Nutrition Facts
Irish Chicken Stew with Dumplings
Serving Size
4 g
Amount per Serving
Calories
686
% Daily Value*
Fat
29
g
45
%
Saturated Fat
11
g
69
%
Trans Fat
0.5
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
8
g
Cholesterol
194
mg
65
%
Sodium
1029
mg
45
%
Potassium
908
mg
26
%
Carbohydrates
59
g
20
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
45
g
90
%
Vitamin A
4789
IU
96
%
Vitamin C
8
mg
10
%
Calcium
285
mg
29
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.