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A Simple Chicken Stew

By on January 13, 2017 in Chicken Recipes, Recipes with 0 Comments

chicken stewThis Chicken stew is a great weekend meal to prepare, and eat through the week when you are too tired when you get home from work.

Chicken stew recipe


  • 1 (3- to 4-pound) whole chicken
  • 3 quarts water
  • 10 black peppercorns
  • 4 thyme sprigs
  • 2 celery stalks
  • 1 large onion, peeled and halved
  • 4 garlic cloves, crushed
  • 1 large carrot, peeled and halved
  • 1 bay leaf
  • 3 tablespoons heavy cream
  • 1 rosemary sprig
  • Cooking spray
  • 1 cup chopped onion
  • 2 tablespoons cornstarch
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 tablespoons chopped shallots
  • 1.1 ounces all-purpose flour (about ¼ cup)


  • ¾ cup 1% low-fat milk
  • 1 large egg, lightly beaten
  • 6.75 ounces all-purpose flour (about 1½ cups)
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon grated lemon rind
  • Freshly ground black pepper (optional)
  • Chopped fresh parsley (optional)


1. To prepare chicken stew, remove and discard giblets and neck from chicken. Place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through rosemary sprig).

Bring to a simmer; cook 45 minutes. Skim fat from surface of cooking liquid occasionally; discard fat. Remove chicken from pan; cool slightly. Strain stock through a sieve over a large bowl; discard solids.

When chicken is cool enough to handle, remove the skin from chicken; remove chicken from bones, discarding skin and bones. Tear chicken into 2-inch pieces; set aside.

2. Return pan to medium-high heat. Coat pan with cooking spray. Add chopped onion and next 3 ingredients (through shallots) to pan; coat vegetables with cooking spray.

Sauté 4 minutes or just until vegetables are tender. Weigh or lightly spoon 1.1 ounces (about ¼ cup) flour into a dry measuring cup; level with a knife. Sprinkle 1.1 ounces flour over vegetable mixture; cook 1 minute, stirring constantly. Gradually add chicken stock, stirring with a whisk until smooth.

Combine cornstarch and cream in a small bowl. Add cornstarch mixture to vegetable mixture; bring to a boil, and cook 3 minutes or until slightly thick, stirring constantly. Reduce heat to low, and stir in chicken.

3. To prepare dumplings, combine milk and egg in a medium bowl. Weigh or lightly spoon 6.75 ounces (about

1½ cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour and next 6 ingredients (through rind) in a bowl. Add flour mixture to milk mixture, stirring with a fork just until moist.

4. Drop 8 heaping tablespoons of batter onto chicken mixture. Cover and cook over low heat 3 minutes or until dumplings are done (dumplings will float to the surface of stew).

Do not allow the chicken mixture to boil. Remove dumplings with a slotted spoon, and place in a bowl; keep warm. Repeat procedure twice with remaining batter.

5. Divide dumplings among 8 bowls. Ladle stew over dumplings in bowls; sprinkle with pepper and parsley, if desired. Serve immediately.

Prep – 20 mins
Cook – 45 mins
Serves – 8
Nutrition :
Per serve : Calories 324; Fat 6.2g (sat 2.4g, mono 1.8g, poly 1.1g); Protein 33g; Carb 31g; Fiber 2g; Sugars 3g (est. added sugars: 0g); Chol 103mg; Iron 3mg; Sodium 573mg; Calc 116mg

If you are looking for more fantastic chicken recipes then click here.  Or try The Ultimate Soups & Stews Book: More than 400 Satisfying Meals in a Bowl recipe book from Amazon.

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