Rich Chicken Stew for the Soul

This rich chicken stew by Donal Skehan will surely comfort you and satisfy your savory cravings. The dumplings and chicken are so filling. It’s the best dish you can have for lunch or dinner. Watch the video below for full instructions.

Ingredients:

• 1 to 2 tablespoons of oil
• 2 lbs of chicken thighs (trimmed and cut into bite-size pieces)
• 3 celery stalks (peeled and cut into bite-size pieces)
• 3 large carrots (peeled and cut into small cubes)
• 1 large onion (roughly chopped)
• sprig thyme (leaves picked)
• 1/2 stick of butter
• 2 tablespoons of plain flour
• 4 cups of chicken stock
• salt and ground white pepper to taste

For the dumplings:

• 1 stick of cold butter (cubed)
• 1 and 3/4 cups of self-rising flour
• chives (finely chopped)
• 1/2 cup of buttermilk
• 1/3 cup of grated Irish cheddar
• salt and ground black pepper

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Instructions:

Step 1:

Add oil into a dutch oven or heavy-based pan over medium heat. Once hot, add some of the chicken, skin side down, for about 3 to 4 minutes until golden. Flip then cook the other side. Once done, set them aside on a plate. Repeat for the remaining batches.

Step 2:

Add the chopped celery, carrots, and thyme to the chicken fat left in the pan, followed by the butter. Mix occasionally for about 6 to 8 minutes until softened. Put the chicken back into the pan, then add the flour. Mix everything well. Pour the chicken stock and let it come to a boil. Once boiling, reduce the heat and let it simmer for 30-35 minutes without the lid until it becomes thick. Season to taste with salt and white pepper.

Step 3:

Make the dumplings. Add the cold butter to the flour and mix it with your hands—season with lots of pepper and a little salt. Mix in the chives, buttermilk, and cheddar. Scoop portions of the dough onto the top of the chicken stew using a large dessert spoon. Place the lid on and simmer for about 20 to 25 minutes.

Step 4:

Serve in bowls garnished with chopped chives on top.

Rich Chicken Stew for the Soul