Name: Jamie Oliver Chicken Stew and Dumplings Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1.2kg (2.5 lbs) chicken thighs, skinless and boneless; 2 tablespoons olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 2 celery sticks, chopped; 3 carrots, peeled and diced; 2 potatoes, peeled and cubed; 1 teaspoon fresh thyme leaves; 1 bay leaf; 1.2 liters (5 cups) chicken stock; Salt and freshly ground black pepper to taste; 250g (2 cups) self-raising flour; 125g (½ cup) unsalted butter, cold and diced; A pinch of salt; 2-3 tablespoons cold water; 1 teaspoon fresh parsley, finely chopped (optional)

Description

Jamie Oliver’s Chicken Stew and Dumplings is a one-pot dish featuring succulent chicken, a medley of vegetables, and soft, fluffy dumplings. This classic stew is slow-cooked to perfection, resulting in a hearty and flavorful meal.

Ingredients

Scale

For the Chicken Stew:

1.2kg (2.5 lbs) chicken thighs, skinless and boneless

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

2 celery sticks, chopped

3 carrots, peeled and diced

2 potatoes, peeled and cubed

1 teaspoon fresh thyme leaves

1 bay leaf

1.2 liters (5 cups) chicken stock

Salt and freshly ground black pepper to taste

For the Dumplings:

250g (2 cups) self-raising flour

125g (½ cup) unsalted butter, cold and diced

A pinch of salt

2–3 tablespoons cold water

1 teaspoon fresh parsley, finely chopped (optional)

Instructions

Step 1: Brown the Chicken

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.

Season the chicken thighs with salt and pepper, then brown them in batches for 3-4 minutes per side until golden. Remove and set aside.

Step 2: Cook the Vegetables

In the same pot, add the chopped onion, garlic, celery, and carrots. Cook for 5 minutes until softened.

Step 3: Combine the Stew

Return the browned chicken to the pot. Add the potatoes, thyme, bay leaf, and chicken stock. Stir to combine.

Bring the mixture to a simmer, cover, and cook on low heat for 30-35 minutes until the chicken is tender.

Step 4: Make the Dumplings

In a bowl, combine the self-raising flour, a pinch of salt, and diced butter. Rub the butter into the flour using your fingertips until it resembles breadcrumbs.

Add cold water, a tablespoon at a time, until a soft dough forms. Mix in fresh parsley for extra flavor if desired.

Step 5: Add the Dumplings to the Stew

Roll the dough into small balls and place them on top of the stew, spaced slightly apart.

Cover the pot and let the dumplings steam for 15 minutes, or until they are puffed up and fluffy.

Step 6: Serve and Enjoy

Remove the bay leaf, season the stew with additional salt and pepper if needed, and serve hot.