Traditional recipes

Chicken bacon stew with dumplings recipe

Chicken bacon stew with dumplings recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

This dish has comfort food written all over it. It's the perfect winter warmer.

97 people made this

IngredientsServes: 8

  • 50g butter
  • 900g chicken thighs
  • 8 rashers streaky bacon
  • 2 sticks celery, chopped
  • 3 carrots, chopped
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 400ml vegetable stock
  • 1/2 teaspoon paprika
  • 125ml double cream
  • 2 1/2 (295g) tins cream of chicken condensed soup
  • 250ml water
  • 3/4 (340g) tin sweetcorn, drained
  • ground black pepper to taste
  • 2/3 (320g) pack plain scone mix, mixed with 100ml milk to form a scone dough

MethodPrep:25min ›Cook:1hr ›Extra time:1hr25min › Ready in:2hr50min

  1. In a large frying pan 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 frying pan 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 frying pan, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon fat and drain on a kitchen towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon fat.
  3. Scrape the chicken drippings from the large frying pan into a large stock pot. Cook the celery, carrots, red onion and garlic over medium heat until the red onions are soft and transparent. Add the vegetable stock, chicken and 1 tablespoon reserved bacon fat. Simmer over medium heat for 12 minutes, then stir in paprika, double cream, cream of chicken soup and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweetcorn and ground pepper.
  4. Tear small pieces off the scone dough 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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Reviews & ratingsAverage global rating:(184)

Reviews in English (148)

by clover

I did everything in here wrong and it was still delicious. By doing everything wrong I mean I used olive oil instead of butter, omitted the bacon, increased the amount of thighs, put the whole thighs in instead of pulling the meat off, just used onion and garlic for vegetables, kept the same amount of liquids as for the smaller amount, used a smaller can of cream of chicken soup, used half-and-half instead of full cream, stirred in frozen corn and cooked the whole thing in a wok. It was delicious and kid friendly. My whole family ate it. It took me along time to cook but it requires very little attention. One thing though, it is not one the diet approved list. I can feel my arteries clogging as I type. It is a wonderful easy winter meal. If you are not particularly kitchen skilled (as I am not) you can impress someone with relatively little effort.-11 Nov 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.-25 Feb 2008

by Lisa Aravs

Oh, this is really good.I made a couple minor tweaks... I just mix the bacon right in, I skip the heavy cream entirely, and use a larger can of corn.I find that it never takes the 10 minutes the recipe says it should take for the dumplings to be done -- it's always a minimum of 20 minutes, often more. But that's OK, it's worth the wait.-04 Oct 2008

Chicken stew with dumplings recipe

Just a few simple and economical ingredients go together to make this hearty and warming chicken stew with dumplings which is perfect for a winter supper. You can add extra chopped vegetables such as swede, parsnips, leeks or potatoes to make it even more filling or add a handful of red split lentils or pearl barley (adding 150ml extra water). For herby dumplings stir 2 tbsp fresh chopped chives or parsley into the flour and suet mix. Serve the stew as soon as the dumplings are cooked as they will become heavy and soggy if left in the hot liquid for too long.

Why not try our classic dumplings recipe with this dish instead?

One-pot chicken & bacon stew

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.

Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

Chicken arrabbiata stew & parmesan dumplings

Heat the oil in a large shallow casserole dish. Fry the onion over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in the stock and tomatoes, then add the thyme, sugar and some seasoning. Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.

Heat the oven to 200C/180C fan/gas 6. To make the dumplings, put the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in 50g of the cheese and pour in 50ml of the milk, then swiftly combine with a cutlery knife until everything is well distributed and you have a soft dough (add more milk if it’s too dry). Briefly bring the dough together on a worksurface, then divide into eight balls.

Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.

Bisquick Chicken and Dumplings Stew

This recipe for chicken and dumplings just made your life a whole lot easier. Bisquick Chicken and Dumplings Stew is a savory stew that the family will love. Made with Bisquick for ease, the stew is seasoned with herbs and vegetables to make a hearty meal that will have you eating bowl after bowl. Ready in just 30 minutes, it's a perfect weeknight supper.


  • 1 / 4 cup all-purpose flour
  • 1 / 2 teaspoon dried sage leaves
  • 1 / 2 teaspoon dried thyme leaves
  • 1 / 4 teaspoon ground black pepepr
  • 1 3 / 4 cup vegetable broth or chicken broth
  • 1 cup cut-up cooked chicken breast
  • 1 cup Bisquick
  • 2 tablespoons chopped green onion
  • 1 / 8 teaspoon onion powder
  • 1 / 3 cup milk


  1. In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended.
  2. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken heat to boiling.
  3. In small bowl, stir together Bisquick mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew reduce heat.
  4. Simmer uncovered 10 minutes cover and simmer 10 minutes longer.
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I add noodles, potatoes and carrots --- one pot meal and the grandkids love it.

I would saut some carrots and celery to add to this to make it more like I am used to. easy to do and add much more flavor

Hi all - The vegetables in step 2 refers to the green onion. Hope this helps! -Editors of RecipeLion

Yeah . same questions as by DawnC. What vegetables.

I do not see any vegetables in ingredient list but #2 instruction says stir in vegetables & chicken?? Mumamoo

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How to Make Flat Dumplings


As I said before, these guys are super easy to make, and you probably have everything you need.

I purchased some smoked black pepper from Savory Spice Shop, and I have to say, the stuff is magic. I am using it in everything these days.

You can certainly make the dumplings, and the whole dish, without it, but it is fantastic and I recommend you pick some up if you can.

  • all purpose flour
  • salt
  • pepper (or the smoked black pepper)
  • poultry seasoning
  • solid chicken fat, bacon grease, butter, or shortening (any will work. My vote is either the chicken fat or the bacon grease)
  • whole milk

What To Do

If you can make pancakes, you can make these slick dumplings. They&rsquore made using the biscuit method.

  • mix dry ingredients together.
  • Rub in the fat until the mixture looks like cornmeal.
  • Make a well, pour in the liquid and stir with a fork until it comes together.

Once you have the dough, knead it in the bowl just 3-4 times, turn it out onto a well-floured counter, and dust more flour on top.

Roll it out to about 3/16&Prime thick and cut it into any shapes you want. I usually use a pizza cutter to cut dumplings about 1 1/2&Prime by maybe 3&Prime. But I don&rsquot measure.

You can also cut them into triangles. My friend Brandy from Nutmeg Nanny grew up in Ohio eating chicken and dumplings with triangle shaped flat dumplings.

Recipe Summary

  • Stew:
  • 3 center-cut bacon slices, cut into 1/2-inch pieces
  • 6 skinless, boneless chicken thighs (about 1 1/4 pounds)
  • 1 ½ ounces cake flour (about 6 tablespoons), divided
  • 1 cup chopped onion
  • 1 ½ tablespoons chopped fresh thyme
  • 5 celery stalks, cut into 1/2-inch-thick pieces
  • 4 garlic cloves, chopped
  • 5 large carrots, cut into 1-inch-thick pieces
  • 2 leeks, trimmed and cut into 1/2-inch-thick pieces
  • ⅓ cup white wine
  • 4 ½ cups unsalted chicken stock
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Dumplings:
  • 8 ounces cake flour (about 2 cups)
  • 1 teaspoon baking powder
  • ⅛ teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh chives
  • ⅔ cup nonfat buttermilk
  • 2 tablespoons chopped fresh parsley

To prepare stew, cook bacon in an 8-quart Dutch oven over medium-low heat until crisp. Remove bacon from pan with a slotted spoon reserve 1 tablespoon bacon drippings.

Increase heat to medium-high. Sprinkle chicken on both sides with 3 tablespoons flour. Add 3 thighs to pan cook 4 minutes on each side or until thighs are browned. Remove from pan. Repeat procedure with remaining thighs.

Reduce heat to medium. Add onion, thyme, celery, and garlic cook 5 minutes or until onion is golden. Add carrots and leeks cook 8 minutes, stirring frequently. Stir in remaining 3 tablespoons flour cook 5 minutes or until golden brown, stirring constantly. Stir in wine cook 1 minute, scraping pan to loosen browned bits. Add stock, 1/4 teaspoon salt, and browned chicken to pan bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan shred into large pieces. Return shredded meat and cooked bacon to pan stir in pepper.

To prepare dumplings, weigh or lightly spoon 8 ounces (about 2 cups) flour into dry measuring cups level with a knife. Combine flour, baking powder, and salt in a medium bowl cut in butter with a pastry blender or your fingers until mixture resembles coarse meal. Add chives and buttermilk stir just until moist. Divide dough into 12 (1-tablespoon) portions, shaping each into a slightly flattened ball. Place dumplings on stew cover and simmer 15 minutes or until dumplings are thoroughly cooked. Divide stew and dumplings among 6 shallow bowls sprinkle with parsley.

Chicken with Schmaltz Dumplings

Chicken with dumplings is one of the most delicious and comforting meals I know, especially on a cold night. It’s also economical and easy, especially if you have excellent stock on hand. Good stock is key, so if you plan ahead and make some easy chicken stock from the carcass of a roast chicken, this is a meal that can be put together in 30 minutes. What makes this version so special are the elegant, airy dumplings. These are pate a choux-based dumplings. Pate a choux is an underused, all-purpose dough that’s incredibly versatile: it makes gougeres (cheese puffs), cream puffs, eclairs, and Parisienne gnocchi (a recipe for these follows). It’s a great preparation to have in your repertoire. Water and butter are brought to a simmer flour is added and quickly forms a paste. Eggs are beaten into the paste. The result can be baked, boiled, or fried, all to great effect. In this case, glorious schmaltz replaces the butter, but it’s otherwise a traditional pate a choux ratio: 2 parts each water and egg, 1 part each fat and flour. Fresh herbs are stirred into the choux for color and flavor. You can use a number of different strategies to approach this dish. Here are two: one that assumes you have stock on hand (Version 1) and one completely from scratch, starting with a whole chicken (Version 2). I love the from-scratch method because it’s a great way to utilize the whole chicken, but you need to make the stock from the chicken bones in advance, either early in the same day or up to 3 days before you intend to make the finished dish. A side benefit of making the stock in advance is that you can put the chicken skin in the freezer, which will make it easier to cut into small pieces. I recommend Version 2 for those who love to cook and have the time, and Version 1 for those who need to get a delicious, nourishing dinner on the table quickly.

Occasion Family Get-together

Recipe Course main course

Dietary Consideration peanut free, soy free, tree nut free

Taste and Texture meaty, rich


  • ¼ cup/60 grams schmaltz
  • Spanish onion , cut into large dice
  • Kosher salt
  • 1 or 2 carrots , peeled and cut into bite-size pieces
  • 1 or 2 celery stalks, cut into bite-size pieces
  • 3 or 4 boneless, skinless chicken thighs (8 to 12 ounces/240 to 360 grams total), cut into bite-size pieces (or use leftover cooked chicken, or roast the thighs first, then chop them)
  • ¼ to 1/3 cup/35 to 45 grams all purpose flour , depending on how thick you want your stew
  • Freshly ground black pepper
  • 1 quart/1 liter chicken stock
  • 1 recipe Parisienne Gnocchi , prepared up to the point where the dough is in the plastic bag (see below)
  • 1 teaspoon white wine vinegar or lemon juice, or more to taste
  • Fresh tarragon , chives, or parsley, for garnish (optional)
  • 1 cup/240 milliliters chicken stock or water
  • 1/2 cup/120 grams schmaltz
  • 1 teaspoon kosher salt
  • 1 cup/140 grams all purpose flour
  • 4 or 5 large eggs
  • 1/4 cup chopped fresh herbs ( parsley , chives, tarragon, or chervil, or a combination)


In a large saucepan, heat the schmaltz over medium-high heat. Add the onion and an aggressive four-finger pinch of salt. Stir to coat with the fat, cooking for a minute or two. Add the carrots and celery and continue to cook for 5 to 10 minutes (don’t burn them reduce the heat to medium if necessary). Add the chicken. If using raw chicken, stir and cook till the chicken has lost all its color, about 5 minutes if using cooked chicken, just stir briefly to heat it through.

Add the flour, stir to coat everything, and cook for a few more minutes. Give the meat and vegetables several grinds of pepper. Add the stock and stir continuously.

Scraping the bottom of the pan with a wooden spatula, until the stock thickens (turn the heat to high until it does, if you wish). When it begins to simmer, turn the heat down and let it cook for another 10 minutes.

Combine the stock, schmaltz, and salt in a medium saucepan over high heat. When the liquid reaches a simmer, lower the heat to medium, and add the flour.Stir continuously until all the water has been absorbed and a uniform paste has formed. Continue to cook, stirring, for another minute or two. Set the pot aside to cool for 5 minutes, or hold the bottom fo the pan under cold running water to cool it enough that the eggs don't cook when you add them.

Crack an egg into the pan and quickly stir it to combine (it will be slick at first, but the paste will soon embrace the egg). Repeat with the remaining eggs (4 is standard, but 5 will make it richer). Stir in herbs.

Invert a large zipper-top plastic bag over your hand and use it to gather up all the pate a coux, then re-invert the bag with the choux inside. Snip ½ inch/1.25 centimeters off one corner of the gnocchi bag and pipe the dough into the pot, cutting the dumplings off in 1½-inch/4-centimeter lengths.

Cook until the dumplings are done, about 5 minutes. Stir in the vinegar or lemon juice and taste the liquid. If it needs more salt or pepper, add it. If it needs more acidity, add more vinegar or lemon juice. Serve, garnishing with fresh herbs if you have them.

Pressure Cooker Chicken and Dumplings

It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green.

I prefer using all dark meat here—a combination of drumsticks and thighs gives great flavor and won’t overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less.

This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).

Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.


Slice celery and dice onion. Place in large pot with tight fitting lid. Add bay leaf, sprig of fresh rosemary, whole chicken and water and simmer with lid on for 45 minutes or until chicken is cooked through and starting to fall off the bone.

Remove chicken and let cool. Remove and discard skin and cut chicken through the bone into serving size pieces. Discard bay leaf.

Wash potatoes and cut into quarters or large chunks. Cut the carrots into quarters (or halves depending on size) length-wise and add to hot stock with salt, pepper and the chicken pieces and simmer with lid on for 25 minutes or until potatoes are tender.

To thicken, mix flour with cold water and stir to form a smooth paste. Add some hot stock to the flour mixture and mix into stew. Simmer another 5 or so minutes until it thickens.

To make dumplings mix together the flour, cornmeal and baking powder in a bowl. Stir in milk and oil and mix until just moistened.

Drop 6 mounds of dumpling batter approximately ¼ cup – 60 mL each by spoonfuls into the simmering stew.

Cover with lid and simmer over medium low heat for 15 minutes or until toothpick inserted in centre of dumplings comes out clean. Don’t lift the lid or peek as the dumplings need to steam.


In large pot simmer the chicken pieces in boiling water for 30 minutes.

Remove pieces, save the cooking water and let the chicken cool slightly.

In a seperate pan, sauté onions in butter for one minute.

Add the flour and stir for another 1-2 minutes.

Remove the bones from the chicken and cut the meat into bite size pieces.

Put all remaining ingredients into the saved cooking water and simmer for another 30 minutes. Taste and adjust seasoning.

To make the dumplings mix flour, salt and baking powder in a bowl.

Drop the mixture into the fricot, a spoonful at a time and let sit 7 minutes before the fricot is ready to serve.

Watch the video: Ομελέτα. Master Class By Chef Panos Ioannidis (January 2022).