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Creamy chicken stew with wine and herbs

Wine & Herb Chicken Dumpling Casserole (Healthy Sunday Roast Style)

A quick and easy one-pan creamy chicken stew – tastes like a Sunday Roast that has been cooking for hours, but it’s on the table in less than 2h. The additional wholesome dumplings make the dish a 10+ in creamy comfort category.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Chicken Main Dishes
Cuisine British
Servings 4 people

Ingredients
  

Chicken & Browning

  • 2 tbsp extra virgin olive oil CaliVirgin premium recommended
  • 1½ lb 680g boneless skinless chicken thighs, cut into 1-inch pieces
  • Sea salt & black pepper

Vegetables & Base

  • 1 large yellow onion roughly chopped
  • 2 celery stalks bite-size pieces
  • 3 large carrots peeled, ½-inch diagonal slices
  • 1 lb Yukon gold potatoes ½-inch cubes
  • 6 garlic cloves minced

Sauce & Flavour

  • 50 g 3½ tbsp unsalted butter
  • ¼ cup 35g all-purpose flour
  • ½ cup dry white wine
  • 3½ cups 850ml vegetable stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 2 tsp fresh rosemary chopped (or ¾ tsp dried)
  • 2 tsp fresh thyme leaves or 1 tsp dried

Creamy Finish

  • ½ cup unsweetened almond milk
  • ⅔ cup frozen peas

Whole Wheat Drop Dumplings (makes 8–12)

  • 1½ cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp cold olive oil
  • ¾ cup plain Greek yogurt
  • 2 tbsp finely chopped chives
  • 2 tbsp grated low-fat cheddar

Instructions
 

  • Brown Chicken: Heat 2 tbsp olive oil in large heavy-based casserole/Dutch oven over medium. Season chicken with salt/pepper, brown in batches 3–4 min per side. Set aside. (~8 min)
  • Aromatics & Sauce: Same pot, add onion/celery/carrot/garlic/rosemary/thyme + 50g butter. Stir 6–8 min until softened. Add ¼ cup flour, cook 2 min. Deglaze with white wine (scrape bits), then add veg stock/Worcestershire/balsamic. Return chicken + potatoes. Boil, simmer uncovered 25–30 min until thickened/tender. (~35 min)
  • Creamy Finish: Stir almond milk/peas. Adjust salt/pepper. Gentle bubble.

Dumplings

  • Mix flour/baking powder/soda/salt. Cut in olive oil. Fold yogurt/chives/cheese to sticky dough.
  • Stovetop: Drop 8–12 spoonfuls to cover. Lid on, simmer 15–18 min.
  • Oven: Transfer to 375°F dish, drop dough, bake uncovered 15–18 min golden.

Serve

  • Serve bowls with stew/dumplings + croutons, olive oil drizzle, extra chives.
Keyword chicken, Dumplings