There’s something satisfying about a bowl of rich creamy chicken stew, especially when those chilly days hit. This dish is made using simple ingredients and steady cooking rather than complicated techniques, allowing each component to contribute to a rich, well-rounded result. Tender chicken thighs form the foundation, bringing plenty of flavour while staying wonderfully juicy throughout the cooking process.
A classic combination of onions, carrots and celery creates the aromatic base, softening into the sauce and adding natural sweetness and depth. A carefully chosen medley of seasonings enhances the savoury flavours without overpowering them, while chicken stock brings everything together into a hearty, flavour-packed broth. To finish, just a dash of cream adds a touch of richness, creating a silky sauce that perfectly coats every piece of chicken and vegetable.
As comforting as the chicken stew is on its own, the real surprise comes with the dumplings. Rather than the traditional plain version, these soft, fluffy dumplings are filled with apricot jam, creating an unexpected sweet-and-savoury combination that works remarkably well. The gentle sweetness of the fruit pairs beautifully with the savoury chicken stew, adding little pockets of flavour that make every bite a little different from the last.
Once nestled on top of the simmering chicken stew, the dumplings steam until light and tender. As they cook, they absorb just enough of the rich sauce while still protecting their sweet apricot centres. The result is the best of both worlds: fluffy dumplings that soak up the savoury broth on the outside, with a burst of fruity sweetness waiting inside. It’s a combination that feels both familiar and just a little unexpected.
This chicken stew with apricot jam dumplings is proof that comfort food doesn’t have to be predictable. It brings together wholesome ingredients, classic flavours and a playful twist that elevates an everyday stew into something a little more memorable. Serve it straight from the pot while the dumplings are still warm and pillowy, making sure to spoon plenty of the creamy sauce over the top. It’s hearty, satisfying and a delicious reminder that sweet and savoury can make an excellent team.
Equipment
- medium Dutch oven or sauce pan 24cm x 9cm ovenproof casserole with a lid
Ingredients
Chicken Stew
- 1 ½ tsps fine sea salt
- 600 grams chicken thighs skinless and boneless, cut into bite-size chunks
- 4 tbsp olive oil
- 2 tbsp butter
- 1 large onion yellow, brown or white
- 2 large carrots diced
- 3 medium potatoes peeled and quartered
- 2 large celery stalks chopped
- 2 tbsp flour or cornstarch
- 1 tsp Chinese five spice
- 1 tsp thyme dried
- ½ tsp white pepper
- 1 tsp tsp chilies fresh or dried, optional
- 2 cups chicken stock
- ½ cup pouring cream or more
- salt to taste
Steamed Dumplings
- 3 ½ cups flour or extra for dusting
- 2 ½ tsps instant yeast
- 1 tbsp sugar
- 1 ½ tsp fine sea salt
- 1 ½ cups water
- ⅓ cup apricot jam Bonne Maman
Instructions
- This whole recipe can made on the stovetop when using a large saucepan with a lid but you can also finish it off in the oven (which I prefer). So remember to preheat your oven to 180℃/350℉, 20minutes before you'll be needing it.
- For the steamed dumplings: In a large bowl, add flour, instant yeast, sugar, fine sea salt together. Mix until well combined. Add water and mix until mostly combined, and you're left with a shaggy dough.
- Tip onto a clean working surface that's been dusted with flour. Knead the dough for 8-10 minutes or until well combined smooth. Place the dough in the bowl and cover. Allow to double in size, approx. 1-2 hours.
- Once the stew is ready, you can tip onto a clean working surface and section the dough into 7-8 equal pieces. Fill each one with apricot jam and close carefully ensuring the jam doesn't touch any of the edges and then seal. Place on top of the stew, ensuring they're evenly spread. Note: They expand quite a bit.
- For the stew: Section the chicken thighs into bite-size pieces, pat dry and season with salt.
- Bring the saucepan to a medium-high heat, add oil and butter, once heated, add the seasoned chicken thighs and brown one side until golden brown and crispy, approx. 4-5 minutes flip and cook for another 1 minute or so. Then set aside. Note: no need to fully cook the chicken, we're just aiming for some nice browning.
- In the same saucepan, add onions, celery, carrots and potatoes. Sauté until the veggies start releasing some moisture, approx. 2-3 minutes.
- Add flour, Chinese five spice, thyme, white pepper and chillies (if using). Sauté for another 2 minutes or until the flour starts sticking the base and browning.
- Add warm chicken stock and cream. Gently stir, ensuring you loosen some of the flavouring that sticking to the base. Simmer on a low heat for around 5 minutes stirring occasionally until the stew has started to thicken. Cover and set aside until the dumplings are ready to be added.
- Cover the dumplings and continue keep simmer the stew on a low heat for 1 hour, or in the oven for 45 minutes. I prefer finishing the dumplings of in the oven.
- Serve in your favourite stew bowls and garnish with with fresh parsley, or herb of your choice. Grated parmesan is just as delicious (onbviously. Anyways, enjoy digging in!
Video
Gave it 3 stars ☆ just for the unusual recipe. Will rate again once i try the recipe out