Traditional Irish Chicken Stew – Easy recipe to cook at home

Traditional Irish Chicken Stew – Easy recipe to cook at home

This rich and flavourful Irish Chicken Stew is reminiscent of a classic Sunday lunch. The chicken thighs are cooked until tender and the cooking liquor is reduced to create a delicious gravy base. To finish, fluffy chive & cheddar dumplings are added for extra texture and flavour. Comforting winter dishes are perfect to enjoy during the chilliest times of the year.

INGREDIENTS for Cooking Irish Chicken Stew

  • 2 pounds of chicken thighs, with skin and bone intact.
  • Chop 3 celery stalks into even-sized, bite-sized chunks.
  • Peel and cut 3 large carrots into small, bite-sized pieces.
  • 1 large onion, roughly chopped.
  • 1-2 tbsp oil
  • A few sprigs of thyme, leaves picked.
  • 1/2 stick butter
  • 2 tbsp plain flour
  • 4 cups of store-bought chicken stock.
  • Season with a mixture of sea salt & ground white pepper.

For the dumplings:

  • Sea salt and freshly ground black pepper
  • 1 stick cold butter, cubed
  • Chop a generous amount of chives finely.
  • 3/2 cup of self-raising flour.
  • 1/3 cup grated Irish cheddar
  • 1/2 cup buttermilk

How to cook Irish Chicken Stew - METHOD

  1. Heat oil in a large casserole pan over medium heat. Add chicken to the pan and cook for 3-4 minutes until its skin is golden, then turn it and let the other side brown too. When one batch is done, set it aside on a plate and repeat until all thighs are browned.
  2. Saute the celery, carrots, onion, and thyme in the fat and butter left in the pan for 6-8 minutes until softened. Stir occasionally throughout.
  3. Return the chicken to the pan and combine it with the flour. Stir until everything is evenly coated. Pour the chicken stock over and bring it to a boil. Lower the heat and let the chicken simmer for 30-35 minutes without a lid until it's cooked through and the sauce has thickened. Adjust seasoning with salt & white pepper for optimal flavour.
  4. Making dumplings requires mixing butter and flour, adding pepper and salt, chives, buttermilk and cheddar. Mix them all together for the best results.
  5. Utilize a large dessert spoon to scoop 12 portions of the dough onto the chicken stew. Put a lid on, and let it simmer for 20-25 minutes. The cooked dumplings will have covered the surface upon completion.
  6. Garnish the bowls with extra chopped chives before serving.