This week, Chef Stuart shows us how to warm up our winters with this Eastern-inspired Chicken and Dumplings dish. 


3 Tablespoons Butter

2 Tablespoons Canola Oil

1 cup All-purpose Flour

4 chicken breasts, bone in, skin on

4 chicken thighs, bone in, skin on

Salt And Pepper

2 Carrots, diced

2 Celery stalks, diced

1 yellow onion, diced

1 tablespoon ground Thyme

1/2 tablespoon ground Turmeric

8 cups/ 2 cartons Low Sodium Chicken Broth

1 cup Heavy Cream


2 cups All-purpose Flour

4 teaspoons baking powder

1 teaspoon Kosher Salt

3/4 cup whole milk

4 tablespoons canola oil

2 tablespoons Minced Fresh Parsley


1.Season chicken with salt and pepper, place in flour and completely coat.

2.Heat oil and butter in a heavy based pot over a medium high heat. Brown chicken all over. This may take you two batches. Set aside on a platter. (Do not cook chicken all the way through,

 we just want it browned)

3.Now in the same pot, all carrots, celery and onion and cook for about 7 minutes until softened. Add thyme and turmeric and stir well to coat the vegetables.

4.Add in the chicken broth, bring to a simmer. Add back in the chicken. Cover and

5.Remove chicken from pot and using a fork remove skin and discard. Remove chicken and shred using two forks, it will be hot so be careful. simmer for 15-20 minutes. Now make the dough, combine all those ingredients and set aside.

6.Add chicken back to the pot (this seems like a process but its well worth it) along with the cream and stir.

7.Drop tablespoon amounts of dough into the pot until all used up. cover and simmer for 10-1 5 minutes until dumplings are cooked through. Season to taste.

8.Scoop into bowls and sprinkle with chopped parsley.