Chicken Stew and Dumplings

Using cake flour and nonfat buttermilk cuts the fat by half and puts a healthier spin on these ultralight dumplings.

Chicken Stew and Dumplings
Photo: Jennifer Causey; Styling: Missie Neville Crawford
Hands On Time:
1 hrs
Total Time:
1 hrs 45 mins
Serves 6 (serving size: 1 1/3 cups stew and 2 dumplings)


  • 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 1/2 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

  • 1/3 cup white wine

  • 4 1/2 cups unsalted chicken stock

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • Dumplings:

  • 8 ounces cake flour (about 2 cups)

  • 1 teaspoon baking powder

  • 1/8 teaspoon kosher salt

  • 3 tablespoons unsalted butter

  • 2 tablespoons fresh chives

  • 2/3 cup nonfat buttermilk

  • 2 tablespoons chopped fresh parsley


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

458 Calories
13g Fat
52g Carbs
29g Protein
Nutrition Facts
Calories 458
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 29%
Cholesterol 110mg 37%
Sodium 520mg 23%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 14%
Protein 29g
Calcium 172mg 13%
Iron 6mg 33%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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