Chicken Stew with Onions and Cabbage
Posted on: January 13, 2025. Updated on: January 13, 2025.
by Carolina Gelen
Table of Contents
Chicken Stew with Onions and Cabbage
If you’re looking for a reliable weeknight meal, that’s equally comforting and filling, add this cozy chicken stew with onions and cabbage to your weekly rotation. Sweetened with coconut milk, melting onions and cabbage, the creamy chicken stew pairs incredibly well with homemade dumplings. If you don’t feel like making dumplings, the chicken stew with onions and cabbage pairs just as well with egg noodles, roasted potatoes or a bowl of freshly cooked rice.
Looking for other cozy dinner ideas just like this creamy chicken stew? Try:
Chicken Stew with Onions and Cabbage
Servings: 4
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1/2 small cabbage (about 350g), thinly sliced
- 3 small yellow onions, sliced
- 2 cups chicken stock
- 4 to 6 boneless skinless chicken thighs, cut into 1-inch cubes
- Salt
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon caraway seeds
- 1/2 teaspoon chili flakes
- 1 x 13.5 fl oz canned coconut milk
- 1 tablespoon cornstarch
- 2 garlic cloves, finely grated
- 1 bunch fresh parsley, finely chopped
- 4 eggs
- 1 1/4 cups (156g) all-purpose flour
Instructions
- Heat a large heavy-bottomed pot, such as a Dutch oven, over medium-high heat. Add 4 tablespoons of olive oil. Add the cabbage, onions and stir to combine. Cover with a lid for 5 minutes to steam. Remove the lid, stir, cover again and cook for 5 minutes. Remove the lid, add 1/2 cup of chicken stock and scrape any brown bits off the bottom of the pot. Cook until the stock has evaporated, about 5 minutes.
- Push the cabbage and onion to one side of the pot. Add 2 tablespoons of oil. Add the cubed chicken and season with salt. Sear for 4 to 6 minutes, until one side develops a golden brown crust. Add the black pepper, coriander, caraway seeds, and chili flakes. Stir until combined. Add the remaining 1 1/2 cups of chicken stock, the coconut milk and a hefty pinch of salt (remember! you’re seasoning a lot of liquid). Stir everything until combined. Bring the liquid to a boil. Reduce the heat to medium or medium-low and simmer for 15 minutes. Taste the broth and season with more salt, if needed.
- In a small bowl, combine the cornstarch with 3 tablespoons of water. Pour the mixture in the pot and stir until incorporated. Continue simmering for 2 minutes, until the broth is slightly thickened. Remove the pot off the heat. Add the parsley, garlic and stir until combined.
- Bring a medium pot of water to a boil. Season with a big pinch of salt.
- In a medium bowl, combine the eggs and flour. You should be left with a thick, smooth batter. Tilt the bowl over the boiling water and using a spoon, scrape little bits of dough in the water, dipping the spoon in the boiling water every time. Cook the dumplings for 2 minutes. Cover with a lid and set aside for 2 minutes.
- Drain the dumplings using a colander. Divide the dumplings into serving bowls and top with the stew.
This recipe is simply perfect. It was my first time trying one of your recipes, and it turned out SO so so delicious. You make it so easy. Thank you ❤️
I can’t explain how happy this makes me! Thank you for making and enjoying my recipes xx