Irish Chicken Stew with Herb Dumplings

Preheat your oven to 350°F. Pat the chicken thighs dry with a paper towel, cut them into 1‑inch pieces and season with salt and pepper. Melt 2 tablespoons of butter in a large, heavy, oven‑safe pot over medium heat. Add the chicken in batches, browning each batch on all sides. Once browned, transfer the chicken to a plate and set aside.

In the same pot, add the remaining 2 tablespoons of butter. Add the 3 sliced carrots, 4 sliced celery ribs, and 1 diced onion to the pan. Sauté for 6–7 minutes, until the veggies start to soften.

Add 3-4 minced garlic cloves to the pot and cook for 1–2 minutes, just until fragrant.

Add about 1 cup of Guinness Draught Stout to the pot, scraping up any browned bits from the bottom. Let it simmer for a minute or two to cook off the alcohol and deepen the flavor.

Add the 2 bay leaves, 1 teaspoon dried thyme (or 1 tablespoon fresh thyme), and 1 teaspoon chopped fresh rosemary. Cook for a couple of minutes to let the herbs bloom. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to make a slurry. Pour in the 3 cups of chicken broth and add the cubed potatoes, then stir in the slurry. Bring the stew to a boil, stir, cover, and transfer the pot to the oven for 30–45 minutes. If you prefer, you can also simmer it on the stovetop until the stew is fully cooked.

To make the dumplings: In a large bowl, combine 1 3/4 cups all‑purpose flour, 1 teaspoon salt, 1/8 teaspoon pepper, 2 1/2 teaspoons baking powder, 1/2 teaspoon dried parsley, and 1/2 teaspoon dried thyme. Stir until everything is evenly mixed.

With a pastry cutter or fork, work the cubed butter into the flour mixture until it forms small, pea-sized pieces.

In a separate bowl, whisk together 1 egg and 3/4 cup milk. Pour the mixture into the flour mixture and stir just until combined. This dumpling recipe is also used in our Oven Braised Beef in Stout with Herb Dumplings.

Drop large, rounded spoonfuls of the dumpling batter on top of the hot stew. Continue baking uncovered for 15–20 minutes, or until the dumplings are cooked through and golden brown. Serve with a sprinkle of chopped parsley.

Enjoy!

Check out our other Irish dishes like our popular Irish Potato Salad, Honeyed Parsnips, Glazed Parsnips, Savory Cottage Pie, Oven Braised Beef in Stout with Herb Dumplings, Irish Whiskey, Ginger & Honey Glazed Carrots, Dublin Lawyer, Irish Cream Chocolate Cheesecake (No-Bake), Dublin Coddle, Pub Style Irish Nachos, Guinness Chocolate Malt Ice Cream and Baileys Irish Cream Chocolate Chip Cookies. Our list of Irish dishes is forever growing, check back often!