A winter meal is in the making.

A filling stew where chicken falls off the bone, dumplings soak up the deep flavor that developed over the course of two and half hours, and mushrooms add an additional layer of richness.

Chicken and Dumplings with Mushrooms | Things I Made Today

This dish is cooked in components, which makes it perfect for anyone who may be distracted from the task at hand on a regular basis. I also happened to make this the first day that Theo and I were hanging out on our own (Jason’s back at work and my mother returned to Chicago after a week of helping out). I was pretty happy that he was willing to just hang out in the kitchen with me while I cooked, I even got some smiles while the bacon was crisping up, so I know he’ll have great taste as soon as he can eat solid food.

Chicken and Dumplings with Mushrooms | Things I Made Today

As for the cooking? Bacon, then chicken, then mushrooms, then the onions and garlic and finally the dumplings. All cooked separately before being brought back together. The whole being greater than the individual parts.

Chicken and Dumplings with Mushrooms | Things I Made Today

Chicken and Dumplings with Mushrooms | Things I Made Today

You know what goes great with a winter dish like this one? A big glass of cabernet. Highly recommended.

Chicken and Dumplings with Mushrooms | Things I Made Today

Chicken and Dumplings with Mushrooms
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
For the stew:
  • 5 pieces thick cut bacon, sliced into ½ inch pieces
  • ¼ cup all purpose flour
  • 2 lbs bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1½ lb mushrooms (crimini, shiitake, or oyster)
  • 2 medium yellow onions, chopped
  • 6 garlic cloves, chopped
  • ¼ cup dry white wine
  • 6 sprigs of thyme
  • 2 bay leaves
  • 8 cups chicken broth
For the dumplings:
  • 1 cup all purpose flour
  • 1 teaspoon Kosher salt
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • Freshly ground black pepper
  • 2 eggs
  • ¼ cup half and half
Instructions
To make the stew:
  1. In a large dutch oven, cook bacon until crispy. Transfer bacon to paper-towel lined plate.
  2. Season chicken generously with salt and pepper and dredge in flour. Cook chicken, skin side down, until it is crispy and nicely browned, about 12-15 minutes. Work in batches if needed. Transfer chicken to plate.
  3. Drain fat from dutch oven until you have only 2 tablespoons or so left. Add mushrooms, season with salt and pepper, and cook for about 5 minutes. Transfer mushrooms to plate.
  4. Add onions and garlic and cook until translucent. Pour in white wine and deglaze. Cook until wine is reduced by half. Add chicken and bacon back into pot. Add thyme, bay leaves, and chicken broth. Bring to a boil, reduce heat, and simmer with dutch oven partially covered for 2 to 2½ hours, until chicken is falling off the bone.
  5. Add mushrooms back to pot and cook for an additional 10 minutes.
To make the dumplings:
  1. Bring a large pot of salted water to boil.
  2. In a medium bowl, whisk together flour, salt, baking powder, nutmeg, pepper, eggs, and half and half. Mixture should be well integrated but slightly lumpy.
  3. Reduce water down to a simmer and drop in teaspoons full of batter. Cook dumplings for 3-4 minutes, until they've doubled in size. Use a slotted spoon to transfer them to a bowl.
  4. Add dumplings to stew right before serving.

Recipe adapted, just slightly, from the February 2014 Bon Appetit Issue.

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