Ingredients (20)
For the stew:
- 3 tablespoons all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 6 large skinless, bone-in chicken thighs (about 3 pounds)
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 4 ounces (about 3 slices) thick-cut bacon, chopped
- 1 yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 3/4 pound cremini mushrooms, thickly sliced
- 1 cup dry white wine
- 5 cups chicken broth
For the dumplings:
- 1 1/2 cups all-purpose flour
- 1 scant tablespoon chopped fresh thyme leaves
- 1 tablespoon minced fresh chives
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 large egg, beaten
- 1/2 cup whole milk
- 3 tablespoons unsalted butter, melted and slightly cooled
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Chicken
Almost no other dish we can think of is as homey or comforting as this: an old-fashioned chicken stew, topped with light, satisfying dumplings flecked with fresh herbs. The stew calls for skinless, bone-in chicken thighs, a high-flavor part of the bird that stays juicy even after simmering. Onion and carrot provide a savory grounding for the sauce, while cremini mushrooms add contrasting texture and a deep, earthy flavor.
For more chicken stews, check out our Chicken Chili Verde, Chicken and Andouille Gumbo, and Spicy Chicken and Chayote Jamaican Stew.
Instructions
Make the stew:
- 1On a plate, stir together the flour, 2 teaspoons salt, and several grinds of pepper. Turn the chicken pieces in the flour mixture, coating evenly.
-
2In a large Dutch oven or heavy pot over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the chicken, bone side up, and cook without moving until well browned, about
5 minutes. Transfer to a plate.
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Drain the fat out of the pan. -
3Add the remaining 1 tablespoon olive oil and bacon to the Dutch oven and cook, stirring until the bacon is crisp, about 5 minutes. Add the onion and cook, stirring, until golden, about 5 minutes. Add the carrots, mushrooms, wine, and broth, and stir to combine. Bring to a boil over medium-high heat, reduce the heat to medium-low, cover, and simmer for 5 minutes. Add the chicken and continue to simmer until cooked through, about 20 minutes longer.
![]()
Drain the fat out of the pan.
Make the dumplings:
- 1In a bowl, stir together the flour, herbs, baking powder, and salt. In another bowl, using a whisk, beat together the milk, egg, and melted butter. Add the milk mixture to the flour mixture and stir to combine.
-
2Drop tablespoonful-sized dollops of the dumpling batter into the simmering soup.
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Cover and cook until the dumplings are cooked through, about 5 minutes. Serve.![]()
Cover and cook until the dumplings are cooked through, about 5 minutes. Serve.
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