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Smoky Chicken Stew With Dumplings

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“I saw Rachel Ray make a Smoky Sirloin Stew on her show, but I wasn't in the mood for beef. I made it with chicken instead. Everyone LOVED it, so I thought I would post my version for people to try. The directions make this look like it takes a lot longer than it does. This is perfect autumn/winter comfort food.”

Ingredients Nutrition


  1. Heat a heavy bottomed large, wide pot or pan over high heat.
  2. Cut the chicken into bite size pieces.
  3. Add oil to the pan and heat.
  4. Add chicken and caramelize for 2 minutes on each side.
  5. Remove chicken from pan to a shallow dish and cover loosely with foil.
  6. Reduce heat to medium high.
  7. Add bacon to the pan and brown bacon at edges, rendering fat.
  8. Add carrots and celery to the pan, bay leaf and thyme.
  9. Stir and cook vegetables 4 minutes.
  10. Add flour to the pan, stir and cook another minute.
  11. Whisk in wine and mustard and scrape up pan drippings and burned bottom.
  12. Add broth.
  13. Cover and bring liquid to a boil, 1 to 2 minutes.
  14. Mix biscuit mix.
  15. Add chicken back to the pan and settle it in so that it is covered with sauce.
  16. Use salt and pepper to season according to individual tastes.
  17. Drop large spoonfuls of biscuit mix into the pan onto the surface of the stew, leaving room for the dumplings to puff up, and cover the pan.
  18. Cook 8 minutes until dumplings plump.
  19. Serve stew with dumplings.

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