Boneless Skinless Chicken Thigh Stew
This chicken thigh stew is a rich, comforting meal that’s perfect for any occasion. With tender chicken, flavorful veggies, and fluffy dumplings, it’s a dish that’s guaranteed to bring everyone to the table! This boneless skinless chicken thigh stew could be described as "Hungarian-inspired" rather than strictly Hungarian, but it shares some elements, such as the use of paprika and dumplings.
Equipment
- 1 large pot
- 1 Sharp Knife
- 1 Cutting Board
- 1 Skillet
- 1 Whisk
Ingredients
For the Stew:
- 3 tbsp oil
- 3 yellow onions finely chopped
- 2 carrots sliced (about 3 oz or 90 g)
- 1 bell pepper diced
- 2 lbs boneless skinless chicken thighs cubed (900–1000 g)
- 5 3/4 cups chicken broth (1400 ml)
- 1 bay leaf
- 1/2 tsp salt
- Pinch of black pepper
- Water for deglazing
For the Roux:
- 4 tbsp oil
- 2 1/2 tbsp all-purpose flour
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
For the Dumplings:
- 2 eggs
- 8 tbsp all-purpose flour
- 2 tbsp oil
- Pinch of salt
Instructions
- Prepare the Ingredients: Chop the chicken into cubes and season with salt and pepper. Finely chop the onions, slice the carrots, and dice the bell pepper. Heat water to dissolve the bouillon cube and prepare the broth.
- Sauté the Vegetables: Heat oil in a large pot. Add onions and cook for 15 minutes until softened, adding water if needed. Stir in carrots and bell peppers and cook for another 10 minutes.
- Add the Chicken and Broth: Stir in chicken pieces and cook until lightly browned. Pour in the broth, add the bay leaf, and simmer for 40 minutes.
- Make the Roux: Heat oil in a skillet. Stir in flour, sweet paprika, and smoked paprika, cooking for 3 minutes until fragrant. Whisk the roux into the stew 15 minutes into simmering.
- Prepare Dumplings: Beat eggs with salt and oil, then mix in flour until smooth. Drop spoonfuls of batter into the stew 3 minutes before finishing.
- Finish and Serve: Remove the bay leaf and let the stew rest briefly before serving. Enjoy!