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Chicken and Dumplings with Mushrooms

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Chicken and Dumplings with Mushrooms

Chicken and Dumplings with Mushrooms

Chicken and Dumplings with Mushrooms might be a good recipe to expand your main course repertoire. One portion of this dish contains about 31g of protein, 29g of fat, and a total of 517 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up chicken legs, nutmeg, bay leaves, and a few other things to make it today. To use up the baking powder you could follow this main course with the Simple Raspberry Lemon Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.
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BaconBacon
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Paper TowelsPaper Towels
Dutch OvenDutch Oven
2
Place flour in a shallow bowl. Seasonchicken with salt and pepper and dredge inflour. Working in batches, cook chicken, skinside down, in same pot over medium heatuntil deep golden brown and crisp (do notturn), 12–15 minutes.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
All Purpose FlourAll Purpose Flour
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BowlBowl
PotPot
3
Transfer to a plate.
4
Working in 2 batches, cook mushroomsin same pot, seasoning with salt and pepperand stirring occasionally, until brown, 5–8minutes.
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SeasoningSeasoning
SaltSalt
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PotPot
5
Transfer to a bowl.
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BowlBowl
6
Add onion andgarlic to pot; cook, stirring occasionally, untilonion is soft and translucent, 5–8 minutes.
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OnionOnion
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PotPot
7
Add wine to pot; simmer until reduced byhalf, about 5 minutes.
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WineWine
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PotPot
8
Add chicken, bacon,thyme, bay leaves, and broth; season withsalt and pepper. Bring to a boil, reduceheat, and gently simmer, partially covered,skimming occasionally, until chicken is fallingoff the bone, 2–2 1/2 hours.
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Bay LeavesBay Leaves
Whole ChickenWhole Chicken
PepperPepper
BaconBacon
BrothBroth
ThymeThyme
BoneBone
9
Add mushroomsand simmer until flavors meld, 10–15 minutes;season with salt and pepper.
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Salt And PepperSalt And Pepper
1
Bring a medium pot of salted water to a boil.
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WaterWater
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PotPot
2
Whisk flour,baking powder, nutmeg, pepper, and 3/4 teaspoonssalt in a medium bowl.
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Baking PowderBaking Powder
NutmegNutmeg
PepperPepper
All Purpose FlourAll Purpose Flour
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WhiskWhisk
BowlBowl
3
Whisk in eggs andmilk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Dropteaspoonfuls of batter into water; cook untildumpling are cooked through and doubledin size, about 5 minutes.
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WaterWater
EggEgg
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WhiskWhisk
4
Remove with slottedspoon; add to stew just before serving.
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StewStew
5
DO AHEAD: Stew (without dumplings) can bemade 3 days ahead.
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StewStew
6
Let cool; cover and chill.
DifficultyHard
Ready In45 m.
Servings6
Health Score19
Dish TypesLunchMain CourseMain DishDinner
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