Creamy Chicken and Leek Stew with Potato Dumplings
Equipment
- Large pot
- Medium saucepan
- Mixing bowl
Ingredients
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 3 leeks, white and light green parts sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large russet potatoes
- 3/4 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the sliced leeks and minced garlic. Cook for 3 minutes until the leeks soften.
- Pour in the chicken broth, then add the dried thyme, 1/2 teaspoon salt, and black pepper. Bring to a simmer and cook for 15 minutes.
- While the stew simmers, boil the potatoes in a separate saucepan until tender. Drain and mash them in a mixing bowl.
- Mix the mashed potatoes with the flour, egg, and remaining 1/2 teaspoon salt until a soft dough forms. Roll the dough into small balls.
- Drop the dumplings into the simmering stew. Cover and cook for 10 minutes until the dumplings float and feel firm.
- Stir in the heavy cream and heat through for 2 minutes. Adjust salt if needed before serving.
Notes
Mash the potatoes while they are still warm so the dumplings hold together without extra liquid. Add the cream only at the end and keep the heat low to prevent separation. Leftovers reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Medium saucepan, Mixing bowl
Cuisine: American
Equipment: Large pot, Medium saucepan, Mixing bowl