I still remember the first time I made Jamie Oliver’s Chicken Stew and Dumplings. It was a chilly autumn evening, and I was looking for something hearty and comforting. I stumbled across Jamie’s recipe, and I thought, why not? The aromas of the stew filling the kitchen, the soft, pillowy dumplings, and the warmth that enveloped the house – it was exactly what I needed. The recipe itself felt simple, yet every step carried a sense of joy. The stew simmered slowly, and the dumplings puffed up perfectly as they cooked. This meal quickly became a staple for me during colder months, and every time I make it, I feel like I’m tapping into something timeless and soothing.
Jamie Oliver’s Chicken Stew And Dumplings Recipe
Jamie Oliver’s Chicken Stew and Dumplings is one of those dishes that has a way of making you feel at home, no matter where you are. It’s a one-pot wonder with tender chicken, rich vegetables, and those glorious dumplings that float atop the stew. Jamie’s approach is rooted in simplicity – a few fresh ingredients, straightforward techniques, and lots of love. Here’s the recipe that has won me over time and again.
Ingredients Needed
When it comes to cooking, I always find that the ingredients are where the magic starts. Here’s a breakdown of what you’ll need for Jamie Oliver’s Chicken Stew and Dumplings:
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For The Stew
- 1 whole chicken (or chicken thighs, if you prefer)
- 2 carrots (diced)
- 2 onions (chopped)
- 2 celery sticks (diced)
- 2 cloves of garlic (crushed)
- Fresh rosemary (a few sprigs)
- 1 bay leaf
- 1 liter of chicken stock (or water with chicken bouillon cubes)
- Salt and pepper to taste
- Olive oil for sautéing
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For The Dumplings
- 225g self-raising flour
- 100g cold butter (cubed)
- Fresh parsley (chopped)
- 1 egg
- A pinch of salt
- Water or milk (for binding)
How To Make Jamie Oliver’s Chicken Stew And Dumplings
This recipe feels almost like a ritual to me. It’s about building flavor from the ground up and taking your time. Here’s how I make it:
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Prepare The Chicken
- If you’re using a whole chicken, joint it or cut it into pieces. I usually prefer thighs for their tenderness and flavor.
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Sauté The Base
- In a large pot, heat some olive oil over medium heat. Add the onions, carrots, and celery. Cook for about 5 minutes, until softened. The smell will be amazing – a nice start to any stew.
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Garlic And Herbs
- Add the garlic, rosemary, and bay leaf. Stir it all together. This is where the stew starts to come alive.
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Add The Chicken
- Toss in the chicken pieces and brown them lightly. This seals in the flavors and gives the stew depth. I always love the sizzle when the chicken hits the hot pan.
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Add The Stock
- Pour in the chicken stock (or water with bouillon). Bring the whole thing to a boil, then reduce the heat. Let it simmer gently for 30-45 minutes.
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Make The Dumplings
- While the stew simmers, prepare the dumplings. Mix the self-raising flour, butter, parsley, and a pinch of salt. Rub the butter into the flour until it resembles breadcrumbs. Then, stir in the egg and a little bit of water or milk until you form a soft dough.
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Form The Dumplings
- Shape the dough into small balls, about the size of a golf ball. Carefully place them on top of the stew.
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Cook The Dumplings
- Cover the pot and let the dumplings steam for about 20 minutes. Don’t peek too often, as the steam helps them rise and become light and fluffy.
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Final Touches
- After the dumplings are cooked, check the seasoning of the stew. Add salt and pepper to taste.
Now you’re ready to serve. The dumplings should be golden on top and soft inside. The stew should be rich and flavorful, with the chicken falling apart at the touch.
Ingredient Science Spotlight
There’s something almost magical about the way the ingredients in this dish work together. Let’s dive into the science behind it:
- Chicken: The chicken provides both protein and a rich base for the stew. Slow cooking helps break down collagen, turning it into gelatin and making the broth thick and rich.
- Dumplings: The self-raising flour in the dumplings makes them rise effortlessly, creating those pillowy clouds of dough. The cold butter helps keep the dumplings light by preventing the flour from forming too much gluten, which would make them tough.
- Stock: The chicken stock is essential because it’s not just about liquid; it’s about the depth of flavor. When simmered for a long time, the bones and connective tissue in the chicken release collagen and minerals that enrich the broth, giving it a fuller taste.
- Herbs and Vegetables: The rosemary, bay leaves, and vegetables like carrots and celery contribute earthy notes that complement the richness of the chicken and the dumplings. The onions and garlic, when sautéed, caramelize slightly, adding a subtle sweetness that balances the savory elements.
Expert Tips
- Use bone-in chicken: Bone-in pieces (like thighs or drumsticks) add more flavor and tenderness than boneless chicken.
- Don’t rush the simmering: Let the stew cook low and slow. The longer it simmers, the more the flavors meld together.
- Test the dumplings: The dumplings should spring back when gently pressed, indicating they’re cooked through.
- Add cream for extra richness: If you want an extra indulgent stew, a splash of cream near the end can make the broth even more velvety.
- Herb substitutions: Feel free to swap rosemary for thyme or add a little parsley to the stew for extra freshness.
Recipe Variations
While Jamie’s version is iconic, there are so many ways to play with this dish:
- Vegetarian Version: Use mushrooms or root vegetables like parsnips or squash in place of chicken. Vegetable stock will work perfectly for the base.
- Spicy Kick: Add a little chili or paprika to the stew to give it some heat. A splash of lemon juice at the end will balance the spice.
- Dumpling Variations: Experiment with different herbs in the dumplings, like thyme or sage. You could even add grated cheese to the dough for a savory twist.
- Slow Cooker: If you have a slow cooker, this stew works great on low heat for 6-8 hours. Just throw everything in and let the cooker do the work.
Final Words
Every time I make Jamie Oliver’s Chicken Stew and Dumplings, it feels like an old friend has come to visit. It’s a dish that invites you to slow down and savor the simple things. The aromas, the flavors, and the sense of accomplishment when everything comes together – it’s one of those recipes that sticks with you.
FAQs
What Kind Of Chicken Should I Use For Jamie Oliver’s Chicken Stew?
You can use skinless chicken thighs or chicken breasts. Thighs add more flavor and tenderness.
Can I Make The Dumplings In Advance?
Yes, you can prepare the dumplings ahead of time and store them in the fridge until you’re ready to add them to the stew.
How Long Do The Dumplings Take To Cook In The Stew?
The dumplings usually take about 20 minutes to cook. You want them to puff up and be firm but soft inside.