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Farmhouse Chicken Stew with Buttermilk-Walnut Dumplings

From: "Nuts"

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Serves 4 to 6



  • ½ cup flour
  • 1 ½ teaspoons salt
  • ½ teaspoon ground pepper
  • ½ teaspoon sweet paprika
  • 1 chicken (3 ½ to 4 pounds), cut into 8 pieces
  • 2 tablespoons olive oil
  • 1 onion, halved and sliced
  • 4 cups chicken stock
  • ¾ pound small red potatoes, halved
  • 12 baby carrots, peeled
  • ½ cup thinly sliced celery
  • Buttermilk-Walnut Dumplings:
  • ½ cup Diamond Chopped Walnuts
  • 2 cups flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons solid vegetable shortening
  • ¼ cup chopped green onion
  • 1 cup buttermilk


1 package (10 ounces) frozen peas
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme

To make the stew: In a paper bag, mix flour, 1 teaspoon of the salt, pepper, and paprika. Add chicken to bag, 1 or 2 pieces at a time, and shake until well coated. Shake off excess flour.

In a Dutch oven, heat oil over medium-high heat. Add chicken, in batches if needed to prevent crowding. Cook, turning once or twice, until browned on all sides, about 10 minutes. Remove chicken and set aside.

Reduce heat to medium. Add onion to pot and cook, stirring occasionally, until softened, 5 to 7 minutes. Discard any fat left in pot.

Add the remaining ½ teaspoon salt, stock, potatoes, carrots, and celery. Bring to a boil over high heat, scraping up any brown bits from the bottom. Return chicken to pot and bring to a boil. Immediately reduce heat to low, cover, and cook until chicken is just white throughout out, about 20 minutes.

Meanwhile, make the dumplings: Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool.

In a medium bowl, gently whisk together flour, baking powder, baking soda, salt, and pepper. With a pastry blender or 2 knives, cut in shortening until it is the size of small peas. Stir in walnuts and green onions. Make a well in the center, pour in the buttermilk, and stir just until dough comes together.

To cook the dumplings: Skim off any fat from the top of the stew. Stir in peas, parsley, and thyme. Increase heat to medium and bring to a simmer.

For each dumpling, dip a large spoon into the simmering liquid, then use spoon to scoop out about ¼ cup of dough. Gently drop the dough onto the top of the stew, preferably over a piece of chicken. Repeat with remaining dough (you should have about 12 dumplings).

Cover pan tightly and reduce heat to low. Cook, without lifting the cover, until dumplings are puffed, firm to the touch, and cooked through, about 20 minutes. Serve immediately.

Serves 4 to 6

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