There’s nothing better than a steaming bowl of stew on a cold autumn day (Image: Getty)
The UK has officially entered comfort food season, where the likes of soups, stews and curries reign supreme. When you’re in need of a big warm hug from your meals, there’s nothing better than a steamy one-pot that requires minimal effort and maximum flavour.
Chef and TV presenter Donal Skehan recently shared one of his favourite stew recipes, that puts the humble chicken front and centre. He described the recipe as being like a Sunday roast in stew form. In a recent TikTok video, Donal wrote in the video’s description: “A rich chicken stew that tastes just like a Sunday roast!
Everything can be made in one pot (Image: Getty)
“Chicken thighs are simmered until falling off the bone, and the cooking liquor is reduced until thick and gravy-like, all before little clouds of chive and cheddar dumplings are plopped on top to steam and soak up the sauce. This is true winter food that is best served on the darkest of days.”
Donal’s recipe is a great one-pot meal for when you’re looking for something that’s minimal fuss, but can still deliver on flavour. He said: “This is the stew you’ve been looking for, the epitome of comfort food; so easy to do, and it’s just like a hug in a bowl. I’m actually convinced it tastes like a roast chicken dinner in stew form.
“Saucy, meltingly tender chicken with the most beautiful stodgy dumplings, this is the stew.”
The chef opts for chicken thighs, which is a more economical cut of meat without compromising on flavour. Chicken thighs are also a great choice if you like crispy chicken skin.
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To help create moist and tender dumplings for the stew, Donal adds buttermilk.
Donal’s video has already been viewed over 29,200 times, receiving 1,338 likes and 15 comments. CNB commented: “This looks phenomenal & bet those dumplings would be amazing in a beef stew as well.”
Mell simply wrote: “Looks delicious.” Cathy said: “One of my all-time favourite meals!!!!”
Another replied: “This was the first recipe of yours I made and it was a huge hit. The only change I made was removing the chicken from the bone after it was cooked and mixing it back into the stew.”
So if you’re looking for a comforting winter warmer to keep you nourished, here’s how you can recreate Donal’s recipe at home.
Chicken stew recipe
Ingredients
- One to two tbsp oil
- 1kg chicken thighs, skin-on, bone-in,
- Three celery stalks, trimmed and cut into bite size pieces
- Three large carrots, peeled and cut into bite size pieces
- One large onion, roughly chopped
- A few sprig of thyme, leaves picked
- 50g butter
- Two tbsp plain flour
- One litre chicken stock, store-bought
- Sea salt and ground white pepper
For the dumplings
- 100g cold butter, cubed
- 225g self raising flour
- A good handful of chives, finely chopped
- 100ml buttermilk
- 50g grated Irish cheddar
- Sea salt and freshly ground black pepper
Method
Heat oil in a large heavy based casserole pan over a medium heat. Cooking in batches, add the chicken skin side down, cook for three to four minutes until golden, turn and brown that side also.
Repeat until all the chicken thighs are browned. Set aside on a plate.
Add the celery, carrots, onion and thyme to the fat left in the pan along with the butter. Stir occasionally for about six to eight minutes until softened. Add the chicken back to the pan along the flour and toss to coat everything.
Pour over the chicken stock and bring to a boil. Reduce the heat a little and simmer for 30-35 minutes without a lid until the chicken is tender and the sauce has reduced, it should be thick. Season to taste with sea salt and freshly ground white pepper.
To make the dumplings. Rub the butter into the flour, season with lots of pepper and a little salt.
Stir through the chives, then mix through the buttermilk and cheddar. Using a large dessert spoon, scoop portions of the dough onto the top of the chicken stew.
They should cover the top of the surface, you’ll get 12 in total. Put the lid on and leave to simmer for 20-25 minutes. The dumplings when cooked will have covered the surface.
Serve in bowls topped with a little extra chopped chives.
