Chicken stew with dumplings
I made this chicken stew with dumplings again because it seemed perfect for a cold day. I was lucky to have a free-range chicken, and the flour dumplings are among the most requested in our family. I often return to this recipe, especially when I want something hearty without too much hassle.
Quick info
Total time: about 5-6 hours (including marinating)
Preparation time: 30-40 minutes (plus marinating)
Cooking time: 1.5-2 hours (depending on the chicken)
Servings: 4-6
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 chicken (or just chicken thighs, as you prefer)
1 onion
5 cloves of garlic
Salt
Pepper
Paprika
1 chicken stock cube (Knorr)
Red pepper paste (to taste)
A little white wine
2 cups of flour
1 egg
Preparation method
1. Cut the chicken into suitable pieces. I only used the thighs because everyone prefers them. Wash and dry them with a paper towel, then rub them with salt, pepper, and red pepper paste. Drizzle with a little white wine, add 2 crushed cloves of garlic, and refrigerate for at least 4 hours. If you have time, let it marinate overnight.
2. Chop the onion finely and sauté it in a pot with a little olive oil. Remove the chicken pieces from the marinade and place them over the onion to brown on all sides. Do not add all the marinade, just the drained meat.
3. Once the meat has browned a bit, pour in boiling water to cover everything. Add a tablespoon of red pepper paste, paprika to taste, and a chicken stock cube. Season with salt and pepper, but don’t overdo it at first, as it will reduce and can be adjusted later.
4. Put a lid on and let it simmer over medium heat. Check occasionally and add a little hot water if needed. Continue until the meat is tender (it takes longer if it's free-range chicken).
5. When the meat is almost done, crush the remaining 2-3 cloves of garlic and add them to the stew. Let it cook for another 5-10 minutes, then turn off the heat.
6. For the dumplings, put 2 cups of flour in a bowl, crack an egg, and mix with a spoon, adding cold water gradually until you get a dough that is firm but not rigid. It should not be soft, but also not rock-hard.
7. In a separate pot, bring salted water to a boil. When it boils, take small amounts of dough with a teaspoon and drop them into the water. Boil for 3-5 minutes, no longer.
8. Remove the dumplings with a slotted spoon directly into a bowl of cold water. It’s important not to skip this step, or they will become sticky. Quickly rinse them and place them in a colander.
9. Take some of the sauce from the stew, pour it over the dumplings, and put everything on low heat to allow the flavors to meld. Adjust salt if necessary.
10. Serve the stew with the flour dumplings alongside pickles.
Why I make this recipe often
I return to this recipe because it doesn’t require complicated ingredients, the dumplings pair very well with the sauce, and they never last long. If I have a free-range chicken, I use it, but store-bought thighs work too.
Tips and variations
Tips
Do not leave the dumplings in hot water for too long, or they will harden.
Cold water after boiling really helps them not stick together.
If you find the sauce too thick, add hot water. If it’s too thin, let it reduce without a lid for a few minutes.
Substitutions
You can use only thighs or chicken breast, depending on what you have on hand.
The stock cube can be omitted if you avoid such ingredients, but the final taste will be simpler.
Red pepper paste can be replaced with roasted bell pepper, but the result will not be identical.
Variations
The dumplings can also be made with just water and flour, without an egg, if you don’t have one on hand.
The sauce can be left thicker or thinner, depending on your preference.
Serving ideas
It goes best with pickles, sauerkraut, or cucumbers.
It can also be served alongside a cabbage salad if you want something lighter.
Frequently asked questions
Can it be made with turkey meat?
Yes, you can use turkey cut into pieces, but the cooking time may vary.
If I don’t have red pepper paste, what can I use?
You can use a little sweet paprika or roasted red pepper, but the taste won’t be exactly the same.
Can I make the dumplings in advance?
Fresh dumplings come out better, but they can be made 1-2 hours in advance and kept cold, then reheated with the sauce.
How long does the stew last in the fridge?
It keeps well in the fridge for 2-3 days. The dumplings absorb the sauce, so when reheating, you can add a little water.
Can I skip the white wine?
Yes, you can omit the wine if you don’t like the taste or don’t want to use alcohol.
Nutritional values
These values are approximate, for a serving of 6, with sauce and dumplings:
Approx. 380-420 kcal/serving
Protein: 27-32g
Carbohydrates: 28-33g
Fats: 13-16g
Values vary depending on the type of meat and the amount of dumplings.
Storage and reheating
The stew with dumplings keeps in the fridge for 2-3 days. When reheating, it’s good to add a little water, as the dumplings absorb the sauce. I don’t recommend freezing the dumplings, as the texture changes. The meat and sauce can be frozen separately, but it’s best to make the dumplings fresh.
I made this chicken stew with dumplings again because it seemed perfect for a cold day. I was lucky to have a free-range chicken, and the flour dumplings are among the most requested in our family. I often return to this recipe, especially when I want something hearty without too much hassle.
Quick info
Total time: about 5-6 hours (including marinating)
Preparation time: 30-40 minutes (plus marinating)
Cooking time: 1.5-2 hours (depending on the chicken)
Servings: 4-6
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 chicken (or just chicken thighs, as you prefer)
1 onion
5 cloves of garlic
Salt
Pepper
Paprika
1 chicken stock cube (Knorr)
Red pepper paste (to taste)
A little white wine
2 cups of flour
1 egg
Preparation method
1. Cut the chicken into suitable pieces. I only used the thighs because everyone prefers them. Wash and dry them with a paper towel, then rub them with salt, pepper, and red pepper paste. Drizzle with a little white wine, add 2 crushed cloves of garlic, and refrigerate for at least 4 hours. If you have time, let it marinate overnight.
2. Chop the onion finely and sauté it in a pot with a little olive oil. Remove the chicken pieces from the marinade and place them over the onion to brown on all sides. Do not add all the marinade, just the drained meat.
3. Once the meat has browned a bit, pour in boiling water to cover everything. Add a tablespoon of red pepper paste, paprika to taste, and a chicken stock cube. Season with salt and pepper, but don’t overdo it at first, as it will reduce and can be adjusted later.
4. Put a lid on and let it simmer over medium heat. Check occasionally and add a little hot water if needed. Continue until the meat is tender (it takes longer if it's free-range chicken).
5. When the meat is almost done, crush the remaining 2-3 cloves of garlic and add them to the stew. Let it cook for another 5-10 minutes, then turn off the heat.
6. For the dumplings, put 2 cups of flour in a bowl, crack an egg, and mix with a spoon, adding cold water gradually until you get a dough that is firm but not rigid. It should not be soft, but also not rock-hard.
7. In a separate pot, bring salted water to a boil. When it boils, take small amounts of dough with a teaspoon and drop them into the water. Boil for 3-5 minutes, no longer.
8. Remove the dumplings with a slotted spoon directly into a bowl of cold water. It’s important not to skip this step, or they will become sticky. Quickly rinse them and place them in a colander.
9. Take some of the sauce from the stew, pour it over the dumplings, and put everything on low heat to allow the flavors to meld. Adjust salt if necessary.
10. Serve the stew with the flour dumplings alongside pickles.
Why I make this recipe often
I return to this recipe because it doesn’t require complicated ingredients, the dumplings pair very well with the sauce, and they never last long. If I have a free-range chicken, I use it, but store-bought thighs work too.
Tips and variations
Tips
Do not leave the dumplings in hot water for too long, or they will harden.
Cold water after boiling really helps them not stick together.
If you find the sauce too thick, add hot water. If it’s too thin, let it reduce without a lid for a few minutes.
Substitutions
You can use only thighs or chicken breast, depending on what you have on hand.
The stock cube can be omitted if you avoid such ingredients, but the final taste will be simpler.
Red pepper paste can be replaced with roasted bell pepper, but the result will not be identical.
Variations
The dumplings can also be made with just water and flour, without an egg, if you don’t have one on hand.
The sauce can be left thicker or thinner, depending on your preference.
Serving ideas
It goes best with pickles, sauerkraut, or cucumbers.
It can also be served alongside a cabbage salad if you want something lighter.
Frequently asked questions
Can it be made with turkey meat?
Yes, you can use turkey cut into pieces, but the cooking time may vary.
If I don’t have red pepper paste, what can I use?
You can use a little sweet paprika or roasted red pepper, but the taste won’t be exactly the same.
Can I make the dumplings in advance?
Fresh dumplings come out better, but they can be made 1-2 hours in advance and kept cold, then reheated with the sauce.
How long does the stew last in the fridge?
It keeps well in the fridge for 2-3 days. The dumplings absorb the sauce, so when reheating, you can add a little water.
Can I skip the white wine?
Yes, you can omit the wine if you don’t like the taste or don’t want to use alcohol.
Nutritional values
These values are approximate, for a serving of 6, with sauce and dumplings:
Approx. 380-420 kcal/serving
Protein: 27-32g
Carbohydrates: 28-33g
Fats: 13-16g
Values vary depending on the type of meat and the amount of dumplings.
Storage and reheating
The stew with dumplings keeps in the fridge for 2-3 days. When reheating, it’s good to add a little water, as the dumplings absorb the sauce. I don’t recommend freezing the dumplings, as the texture changes. The meat and sauce can be frozen separately, but it’s best to make the dumplings fresh.