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Sage Thyme Chicken Stew with cornbread dumplings

Sage Thyme Chicken Stew with Cornbread Dumplings

An easy to make chicken stew that's ready in only about 2 hours with fresh herb flavours to enhance the rich gravy. The cornbread dumplings are the perfect addition to this satisfying comfort food meal.

Course Dinner
Cuisine North American
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 8 or more servings
Calories 465 kcal
Author Barry C. Parsons

Ingredients

  • 2 1/2 lbs boneless skinless chicken breasts or thighs cut in about 1 inch cubes.
  • 3 tbsp olive oil
  • pinch salt and pepper to season
  • 3 cloves minced garlic
  • 1 large white onion
  • 3 stalks celery chopped
  • 2 cups chicken stock 5 cups in total will be needed
  • 1 tbsp fresh thyme leaves
  • 2 tbsp chopped fresh sage
  • 4 carrots
  • 1 cup corn kernals fresh or frozen
  • 1/2 cup peas fresh or frozen
  • 4 rounded tbsp flour
  • 1/2 cup water

For the Cornbread Dumplings

  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/3 cup cold butter
  • 2/3 cup milk

Instructions

  1. Over medium high heat add the olive oil to the bottom of a heavy bottom dutch oven. Add the chicken to the heated oil, season with salt and pepper and cook for about 5 minutes, tossing often until the chicken has browned. Remove the chicken from the pot and set aside.
  2. To the hot pot add the garlic, onions and celery and saute until the onions soften. Return the chicken to the pot and add the sage and thyme. Add 2 cups of the chicken stock. The stock should be boiling hot to speed up the cooking time of this recipe. Stir together, cover and place in a 350 degree oven for about an hour.
  3. After an hour add the carrots, corn and peas along with the remaining 3 cups of hot chicken stock. Bring to the boil on the stove top and slowly add a thickening slurry made by whisking together the flour and water until no lumps are left; stir constantly as you add the slurry to stew. Drop the cornbread dumpling batter in large rounded tablespoonfuls into the stew and return to the oven for a half hour before serving.

To make the cornbread dumplings

  1. Sift together the flour, cornmeal, sugar and baking powder. With a pastry blender or pulsing in a food processor, cut the butter into the flour until small pieces are still visible. Quickly stir in the milk with a wooden spoon until a thick batter forms.