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Chicken Thigh and Dumpling Stew

SUBMITTED BY: averyfern

"Chicken thighs produce the tastiest shredded/chopped chicken to use in recipes like this. A perfect version of a good ol' comfort food recipe. Goes well with fresh green beans."
PREP TIME  25 Min
COOK TIME  1 Hr
READY IN  1 Hr 25 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

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

DIRECTIONS

  1. In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
  2. Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
  3. Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
  4. Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2007 by THEDAD
this dish is a little more work than some of the similar recipes but the results are outstanding. my sons and their wives come over every sunday to eat the old mans cooking and they all enjoyed the meal and took home the leftovers.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2008 by Lori P.
This is a good basic recipe and I didn't think it was difficult at all. The only thing I didn't like about was the biscuits as dumplings. I thought they made the whole thing too sweet and "heavy". I will make this again, but will make my own dumplings, or I'll just add cooked, cubed potatoes at the end instead of the biscuits for a "chowdery" taste.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2008 by KAT8155
My entire family enjoyed this recipe!

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 538

  • Total Fat: 32.4g
  • Cholesterol: 116mg
  • Sodium: 1548mg
  • Total Carbs: 33.7g
  •     Dietary Fiber: 2.7g
  • Protein: 28.5g

VIEW DETAILED NUTRITION

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