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Homestyle Chicken Stew

Homestyle Chicken Stew

with DIY Herby Dumplings

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Nobody makes better chicken and dumplings than grandma, but we think it's safe to say these are a close second! Rich and creamy chicken stew dolloped with glorious parsley dumplings makes this dish feel like a warm hug from the inside out!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

113 g

Mirepoix

56 g

Green Peas

2 unit

Chicken Broth Concentrate

½ cup

All-Purpose Flour

(ContainsWheat/Blé)

2 tsp

Baking Powder

14 g

Parsley and Thyme

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1757 kJ
Calories420 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate34 g
Sugar6 g
Dietary Fiber4 g
Protein37 g
Cholesterol165 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Measuring Spoons
Large Pot
Measuring Cups
Medium Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce. Strip 1 tbsp thyme (dbl for 4 ppl) from the stem and roughly chop. Roughly chop the parsley. Pat the chicken dry with paper towels. On a clean surface, cut the chicken into 1-inch pieces. Season with salt and pepper.

2

Heat a large pot over medium-high heat. Add 1 tbsp butter (dbl for 4 ppl), swirl to melt, then add the chicken. Cook, stirring occasionally, until no longer pink, 2-3 min. Add the mirepoix and thyme. Cook, stirring occasionally, until tender-crisp, 3-4 min. Sprinkle over 1 tbsp flour (dbl for 4 ppl). Cook, stirring often for 30 sec.

3

Stir in the broth concentrate, green peas and 1 1/2 cups water (dbl for 4 ppl), and scraping up any brown bits on the bottom of the pot. Bring to a boil, then reduce heat to a medium. Cook, stirring occasionally, until slightly thickened and chicken is cooked through, 4-5 min.**

4

While the stew simmers, stir together the remaining flour, baking powder, and 1/8 tsp salt (dbl for 4 ppl) in a medium bowl. Stir in the milk until just combined with the dry ingredients. Stir in half the parsley. Using two spoons, drop 1 tbsp of dough at a time into the stew. (TIP: You should have four dumplings for 2 ppl or eight for 4 ppl.) Cover the pot and cook, until dumplings are cooked through, 5-6 min.

5

Divide the chicken stew between bowls. Sprinkle over the remaining parsley.