• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 1/2 pounds boneless skinless chicken thighs, cut in pieces
  • 2 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 leek, sliced in half moons
  • 1 rib celery, diced
  • 1 carrot, diced
  • 1 sweet potato, peeled and chunked
  • 2 parsnips, peeled and diced
  • 2 bay leaves
  • 1/4 cup dry white wine
  • 1 quart chicken broth
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon fresh sage and rosemary, chopped
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons parmesan cheese, grated
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2/3 cup whole milk
  • 3 tablespoons unsalted butter


  • Cut chicken into large pieces. Combine flour and seasonings in a resealable plastic bag. Dredge chicken in flour, shaking off excess. In a deep ovenproof pot, heat 1 tablesppon oil over medium high heat. Brown half the chicken; transfer to a plate. Brown the rest in oil; remove. Reduce heat to medium.
  • Sweat vegetables and bay leaves in oil until softened, 5 minutes. Deglaze with wine; simmer until nearly evaporated. Stir in remaining dredging flour to coat vegetables.
  • Gradually add broth. Cover pot and transfer to the oven; cook for 20 minutes. While stew is in the oven, make dumpling dough.
  • Stir in chicken, lemon juice and herbs before adding dumplings.
  • Blend dry ingredients for dumplings in a mixing bowl. Heat milk and butter until butter melts; blend into dry ingredients. Shape, then drop dumplings onto the simmering stew. Shape them like golf balls. Braise in the oven until dumplings are cooked through, about 20 minutes.


Categories: Poultry 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!