Chicken and Dumplings
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.
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
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. 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.
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. Cover and cook until the dumplings are cooked through, about 5 minutes. Serve.
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