Newfoundland-Style Chicken Stew with Cheddar Cornmeal Dumplings
A hearty Newfoundland-style chicken stew made with tender chicken, potatoes, carrots, rutabaga and herbs, topped with fluffy cheddar cornmeal dumplings. A cozy Canadian comfort food recipe perfect for cold-weather dinners.
Welcome to the🗺️ Great Canadian Food Passport — 📍 Stop #34 — Newfoundland & Labrador
For this stop, we’re heading east to Newfoundland & Labrador with a cozy bowl of chicken stew inspired by the hearty, comforting cooking of Atlantic Canada.
This Newfoundland-style chicken stew combines tender chicken thighs with potatoes, carrots, rutabaga, celery and aromatic herbs in a rich, creamy broth. But what really makes this recipe special is what goes on top: golden cheddar cornmeal dumplings that cook right in the stew.
The dumplings become fluffy and tender underneath while the tops develop a delicious golden crust from the cheddar.
It’s rustic, hearty and exactly the kind of dinner I want waiting for me on a cold Canadian evening.
Why You’ll Love This Newfoundland-Style Chicken Stew
- A complete one-pot meal with chicken, vegetables and dumplings.
- Tender chicken thighs stay juicy while simmering in the broth.
- Cheddar cornmeal dumplings add a delicious twist to classic chicken stew.
- Loaded with hearty vegetables, including potatoes, carrots and rutabaga.
- Perfect cold-weather comfort food for fall and winter.
- Great for family dinners and leftovers.
- Part of the Great Canadian Food Passport, making it a fun recipe to add to your Canadian cooking journey.
What Is Newfoundland-Style Chicken Stew?
Newfoundland-style chicken stew is a hearty, comforting chicken dinner inspired by the rustic cooking of Atlantic Canada. This version combines tender chicken, potatoes, carrots, rutabaga and herbs in a rich broth, then adds fluffy cheddar cornmeal dumplings for a satisfying one-pot meal.
Can You Make Chicken Stew with Dumplings Ahead of Time?
Yes, the chicken stew can be made ahead and refrigerated for 3–4 days. For the best texture, prepare the cheddar cornmeal dumplings fresh when you’re ready to serve, as they are lightest and fluffiest straight from the pot.
Newfoundland-Style Chicken Stew with Cheddar Cornmeal Dumplings
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 yellow onion
- 3 cloves garlic
- 3 carrots
- 2 celery stalks
- 1½ cups Yukon Gold potatoes
- 1 cup rutabaga
- 4 cups chicken broth
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried summer savory
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- 2 tablespoons fresh parsley
- Cheddar Cornmeal Dumplings
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¾ cup sharp cheddar cheese
- ¾ cup milk
- 3 tablespoons melted butter
Instructions
- Brown the seasoned chicken in olive oil. Remove and set aside.
- Sauté the onion, carrots, celery and rutabaga until beginning to soften.
- Add garlic and cook briefly.
- Sprinkle the flour over the vegetables and stir.
- Slowly add the chicken broth.
- Add potatoes, herbs, bay leaf, salt, pepper and chicken.
- Cover and simmer for approximately 20 minutes.
- Combine the dumpling ingredients to form a soft dough.
- Stir the cream into the stew and remove the bay leaf.
- Drop 10–12 dumplings over the simmering stew.
- Cover and cook on low for 15–18 minutes without lifting the lid.
- Garnish with fresh parsley and serve hot..
Notes
Pro Tip: Keep the lid closed while the dumplings cook! The steam is what gives them their light, fluffy texture
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 1081Total Fat: 52gSaturated Fat: 23gUnsaturated Fat: 28gCholesterol: 311mgSodium: 2344mgCarbohydrates: 92gFiber: 9gSugar: 7gProtein: 67g
These calculations are based off Nutritionix