Spring Stew with Chicken, Asparagus and Mushrooms with Herb Dumplings

Recipe By: Calphalon Team  -  Originally Published: 10/19/2011


Spring Stew is a hot, satisfying, one-dish meal that is sure to be a hit.  It has a little bit of everything to satisfy your hunger, keep an eye on your waistline and nourish your senses.  With asparagus and mushrooms along with savory herb dumplings, this might just become one of your regular favorite meals!

  • Servings: Serves 4-6
  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Intermediate
  • Course: Entrée


For the stew:

1 whole boneless, skinless chicken breast cut into 1-in. cubes

4 boneless, skinless chicken thighs cut into 1-in. cubes

3/4 c. all-purpose flour

2 Tbsp. Kosher salt

1 Tbsp. freshly ground black pepper

5 Tbsp. olive oil, divided

1 large Spanish onion, cut into 1/4-in. dice

2 8-in. stalks celery, cut in 1/4-in. pieces

3 - 4 large carrots, trimmed and peeled, cut into 1/4-in. pieces (approx. 3 cups)

8 oz. sliced mushrooms

20 asparagus spears, 1/4-in. diameter, cut into 1-in. lengths on an angle

1 large red pepper, cut into 1/2-in. pieces

8 - 10 oz. slice of ham, 1/4-in. thick, cut into 1/4-in. pieces

48 oz. chicken broth

2 3/4-in. sprigs of fresh thyme

1 large bay leaf

For the dumplings:

1 1/2 c. yellow cornmeal

1/4 c. flour

2 tsp. baking powder

1 tsp. salt

1 Tbsp. fresh chives, minced

1 Tbsp. fresh parsley, minced

1 tsp. fresh thyme, minced

2 tsp. vegetable shortening

3/4 c. boiling broth


Combine the flour, salt and pepper in a large, shallow bowl.  Dredge the cubed chicken in the flour mixture to coat.

Preheat an oval Dutch oven over medium-high heat for several minutes.  Drizzle a few drops of water on the surface of the pan.  If the water "dances" on the surface, the pan is hot enough.  Add 3 Tbsp. of oil to the pan and allow to heat for an additional minute.  

Add the chicken to the pan and brown on all sides.  Remove the chicken and reserve.

Add 2 Tbsp. of oil to the pan.  Allow to heat for a minute.  Add the onion, celery and carrots to the pan and sauté until onions are transparent.  Add the remaining vegetables and seasonings and cook for 10 - 15 minutes.  Add chicken and broth.  While this is heating through, prepare the dumplings.

Combine cornmeal, flour, baking powder, salt and herbs.  Cut shortening into flour mixture, using your fingers.  Add the boiling broth.  Stir just until the mixture combines and holds together.  

Pat dumpling dough into a 3/4-in. thick rectangle.  Cut into approximately 1 1/2-in. squares.  Chill until ready to cook.

Allow the stew to cook for at least 30 - 45 minutes before adding the dumplings.  Scatter the dumplings over the top of the stew.  Cover and cook for an additional 12 - 15 minutes or until the dumplings have a light sheen.

Recipe created for our Calphalon Enamel Cast Oval Dutch Oven.