CHICKEN AND DUMPLINGS WITH MUSHROOMS RECIPE | EPICURIOUS.COM

Steps:

• For chicken stew:
• Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel-lined plate.
• Place flour in a shallow bowl. Season
• chicken with salt and pepper and dredge in
• flour. Working in batches, cook chicken, skin
• side down, in same pot over medium heat
• until deep golden brown and crisp (do not
• turn), 12-15 minutes. Transfer to a plate.
• Working in 2 batches, cook mushrooms
• in same pot, seasoning with salt and pepper
• and stirring occasionally, until brown, 5-8
• minutes. Transfer to a bowl. Add onion and
• garlic to pot; cook, stirring occasionally, until
• onion is soft and translucent, 5-8 minutes.
• Add wine to pot; simmer until reduced by
• half, about 5 minutes. Add chicken, bacon,
• thyme, bay leaves, and broth; season with
• salt and pepper. Bring to a boil, reduce
• heat, and gently simmer, partially covered,
• skimming occasionally, until chicken is falling
• off the bone, 2-2 1/2 hours. Add mushrooms
• and simmer until flavors meld, 10-15 minutes;
• season with salt and pepper.
• For dumplings and assembly:
• Bring a medium pot of salted water to a boil. Whisk flour,
• baking powder, nutmeg, pepper, and 3/4 teaspoons
• salt in a medium bowl. Whisk in eggs and
• milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop
• teaspoonfuls of batter into water; cook until
• dumpling are cooked through and doubled
• in size, about 5 minutes. Remove with slotted
• spoon; add to stew just before serving.
• DO AHEAD: Stew (without dumplings) can be
• made 3 days ahead. Let cool; cover and chill.