Pin it A hearty, comforting stew featuring tender chicken, fluffy dumplings, and a subtle nutty warmth—perfect for cozy family dinners or chilly evenings.
This is a beloved dish my family requests every winter. The nutty addition makes it uniquely satisfying.
Ingredients
- For the Stew: 2 lbs (900 g) boneless, skinless chicken thighs, cut into bite sized pieces, 2 tbsp olive oil, 1 large onion, diced, 3 carrots, peeled and sliced, 3 celery stalks, sliced, 3 cloves garlic, minced, 8 cups (2 L) low sodium chicken broth, 1/2 cup (60 g) shelled walnuts, finely chopped, 1 tsp dried thyme, 1 tsp dried sage, 2 bay leaves, 1/2 tsp ground nutmeg, Salt and freshly ground black pepper, to taste, 2 tbsp chopped fresh parsley, for garnish
- For the Dumplings: 2 cups (250 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1/4 cup (30 g) ground walnuts, 2 tbsp fresh chives, chopped (optional), 3/4 cup (180 ml) buttermilk, 1/4 cup (60 ml) milk, 3 tbsp (45 g) unsalted butter, melted
Instructions
- Step 1:
- Heat olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add chicken pieces and sauté until lightly browned on all sides, about 5 minutes. Remove and set aside.
- Step 2:
- In the same pot, add onion, carrots, and celery. Cook for 6 7 minutes until softened. Stir in garlic and cook for 1 minute.
- Step 3:
- Add the chicken back to the pot with chicken broth, walnuts, thyme, sage, bay leaves, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
- Step 4:
- While the stew simmers, prepare the dumplings In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground walnuts. Add chives if using.
- Step 5:
- In a separate bowl, mix buttermilk, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix).
- Step 6:
- Remove bay leaves from the stew. Using a spoon or small ice cream scoop, drop heaping tablespoons of dumpling dough onto the simmering stew. Cover the pot tightly and cook for 18 20 minutes, until dumplings are puffed and cooked through.
- Step 7:
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Pin it My family gathers around this dish every holiday season, making memories with each comforting bite.
Notes
Make it dairy free by using plant based milk and oil in the dumplings. Excellent with a crisp Chardonnay or a nutty amber ale.
Required Tools
Large Dutch oven or heavy bottomed pot, Mixing bowls, Whisk, Ladle, Spoon or ice cream scoop
Allergen Information
Contains Tree nuts (walnuts), dairy, gluten (wheat). May contain traces of other allergens depending on ingredient brands always check labels if unsure.
Pin it 
This recipe blends tradition with a unique nutty twist that your family will cherish in every bowl.
Recipe Questions & Answers
- → How do walnuts enhance this dish?
Chopped and ground walnuts add a subtle nutty warmth and depth to both the stew and dumplings, enriching the overall flavor.
- → Can I substitute the chicken thighs?
Yes, boneless, skinless chicken breasts can be used, but thighs provide more tenderness and moisture for this stew.
- → What herbs complement this dish best?
Dried thyme, sage, and bay leaves create an aromatic base that pairs beautifully with the nutty and savory elements.
- → How should dumplings be cooked for best results?
Dumplings should be dropped onto simmering stew, covered tightly, and cooked until puffed and fully set, about 18–20 minutes.
- → Are there alternatives to walnuts for those with allergies?
Toasted pecans or hazelnuts can be used as substitutes, or omit nuts entirely if necessary.
- → What drink pairs well with this dish?
A crisp Chardonnay or nutty amber ale complements the stew's rich and warm flavors perfectly.