Chicken and Dumplings with Mushrooms
Contrary to what you might read in the online chatter and encyclopedias (i.e. Wikipedia) Chicken and Dumplings was not a depression era dish, conceived to provide a family with a cheap meal. According to Southern USA cuisine journalist Robert Moss Chicken and Dumplings, were in fact, associated with prosperity. According to Moss, chicken was three time the price of a beef chuck roast back in the early 1900's when recipes for Chicken and Dumplings were first surfacing. To be served a big bowl of chicken and dumplings back in that era was the modern day equivalent of a big Black Angus tenderloin smothered with black truffle shavings. So why not prepare this for your next banquet. If you take the time to create the broth and hand-roll the dough the result will be worthy of serving to your celebrities and kings.
Ingredients
- 6 oz bacon slab, cut into quarters
- 1/4 cup all-purpose flour
- 4 chicken thighs and drumsticks (about 2 lb)
- 1 lb mushrooms mixed
- 1 yellow onion chopped
- 6 cloves garlic crushed
- 1/4 cup white wine
- 6 sprigs thyme
- 2 bay leaf
- 8 cups chicken stock low-sodium
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp nutmeg freshly grated
- 2 egg
- 1/4 cup whole milk
- 3/4 tsp salt
- 1/8 tsp black pepper freshly ground
Instructions
- Fry bacon in a large Dutch oven over medium heat until crisp. 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, 2–2½ hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.
- Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. 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.
Notes
Make Ahead: Stew (without dumplings) can be made in advance. Let cool; cover and refrigerate up to three days.
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