Chicken Peas and Dumplings

Chicken peas and dumplings is a national Balkan dish that combines tender chicken, soft dumplings and sweet peas in a rich broth. This comforting meal is especially popular in Croatian and Serbian cuisine, where it is known as “grasak and noklice”.

This rustic meal has been a staple in home kitchens for generations, combining simple, wholesome ingredients into a hearty and satisfying dish.

The origins of this dish can be traced back to rural Balkan households, where meals were often prepared using seasonal vegetables, farm-raised chicken, and homemade dumplings. Peas, widely grown in the region, add a natural sweetness to the dish, while the dumplings, made from eggs and flour, contribute to a soft, comforting texture. The combination of tender chicken, sweet peas and delicate dumplings creates a rich, savoury broth that brings all the elements together.

This dish is most commonly enjoyed during the colder months, as it provides warmth and nourishment.

Whether eaten as a midweek dinner or a slow-cooked weekend treat, Chicken peas and dumplings is a dish that embodies tradition, simplicity, and the heartwarming essence of Balkan cuisine.

Remove the bones from the chicken thighs and cut into medium size pieces.

Add olive oil into a pot, and fry the chicken for about 5 minutes, until it gets colour all around. Season with smoked sweet paprika, Vegeta and pepper, then cover with water. Let it come to a boil, then add tomato paste and season the broth with salt and pepper.

Add sliced carrots, minced garlic, potato and celeriac and simmer over medium heat for an hour.

Take the potato and celeriac out of the pot. Together with a bit of broth blend until smooth, then return it into the pot. Stir until thicker and incorporated.

Add the peas and chopped parsley.

Combine the flour. egg, water, oil and salt for the dumplings, then take two teaspoons and dip them into the hot cooking broth. Now with one spoon take a bit of the dumpling mix, and with the other spoon push it into the broth to create dumplings.

Let it simmer for another 10 minutes, then serve.

Print

With ImageWithout Image

Chicken Peas and Dumplings

Yield: 4

Cook modePrevent screen from turning off

Ingredients

• Olive oil - 1 tablespoon
• Chicken thighs - 2
• Smoked sweet paprika - 1 teaspoon
• Water - 1 l
• Tomato paste - 3 teaspoons
• Carrots - 3
• Potato - 1
• Celeriac - 0.5
• Garlic - 2 cloves
• Peas - 160 g
• Parsley - 2 tablespoons

Dumplings

• All purpose flour - 80 g
• Egg - 1
• Water - 30 ml
• Olive oil - 1 teaspoon

Instructions

1. Remove the bones from the chicken thighs and cut into medium size pieces.
2. Add olive oil into a pot, and fry the chicken for about 5 minutes, until it gets colour all around. Season with smoked sweet paprika, Vegeta and pepper, then cover with water. Let it come to a boil, then add tomato paste and season the broth with salt and pepper.
3. Add sliced carrots, minced garlic, potato and celeriac and simmer over medium heat for an hour.
4. Take the potato and celeriac out of the pot. Together with a bit of broth blend until smooth, then return it into the pot. Stir until thicker and incorporated.
5. Add the peas and chopped parsley.
6. Combine the flour. egg, water, oil and salt for the dumplings, then take two teaspoons and dip them into the hot cooking broth. Now with one spoon take a bit of the dumpling mix, and with the other spoon push it into the broth to create dumplings.
7. Let it simmer for another 10 minutes, then serve.

Did you make this recipe?

Tag @nothingbutfood2022 on instagram and hashtag it #