Chicken Stew Francais with Parsley Dumplings

Susan Bickta


I created this recipe one cold winter day with ingredients I had on hand. It is a delicious, flavorful "stick-to-your-ribs" chicken recipe. Adding the white wine and dried tarragon gives it that "continental" taste. Serve with a nice crisp green salad and you've got a complete meal.

pinch tips: How to Brown Chicken





20 Min


50 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This chicken stew is fabulous! The broth is salty but slightly sweet and thick. I'm not sure if it is the tarragon or the white wine that give the sweetness. The carrots and potatoes add so much to this dish. And I loved the dumpling addition. This will be great on a cold winter night!


1/2 c
vegetable oil, divided
2 lb
chicken thighs, skinless and boneless, cut into bite-size pieces
1/2 c
1 pkg
dry chicken gravy mix (0.87 ounces), divided
1/2 tsp
fresh ground black pepper
2 medium
onions, peeled and sliced
3 medium
red-skinned potatoes, unpeeled and cut into bite-size chunks
3 medium
carrots, peeled and sliced
2 stalk(s)
celery, roughly chopped
1 qt
chicken broth
1 can(s)
chicken gravy (10.5 ounces)
1/4 c
dry white wine
1 tsp
french tarragon (dried)
2 c
1 Tbsp
baking powder
1/2 tsp
1 1/3 c
whole milk
1 tsp
vegetable oil
1/2 tsp
dried parsley flakes

Directions Step-By-Step

Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While oil is heating in pot, place the 1/2 cup flour, black pepper and 1 tablespoon of the dry gravy mix in a sturdy zip-top plastic bag. Put chicken pieces in bag and shake and/or knead until all pieces are coated with flour mixture.
Transfer chicken to pot on stove. Cook, stirring constantly to break apart chicken pieces, until chicken is browned, about 15-20 minutes. Remove from pot, cover and set aside.
Add remaining oil to same pot. Add the onions, potatoes, carrots and celery. Mix well and cook for 4-5 minutes, stirring well to incorporate and browned bits on bottom of pot. Add the chicken broth, remaining gravy mix, chicken gravy, white wine and French tarragon. Mix well, bring to a simmer and return chicken pieces to pot. Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
Meanwhile, make the dumpling batter: In a medium bowl, mix the flour, baking powder, salt, milk, 1 tablespoon oil and parsley flakes. Mix just until combined.
To make dumplings: Remove cover from pot and drop tablespoonsfuls of batter onto simmering stew. Reduce heat slightly, cover and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick instered into dumpling should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Collection: Winter Recipes
Hashtags: #dumplings, #stew