Snuggle up to comfort food this season with a hearty Chicken ‘n’ Dumplings with Mushrooms! Thanks, Paula of bell’alimento for the recipe and inspiration.
Chicken and dumplings is classic Southern comfort food that’s perfect to consume all winter long. This one starts by sautéing bacon until crispy. Anything that starts out with bacon is going to be good in my book. Next, we’ll fry the chicken (we’re using dark meat which is more flavorful than white meat) in the bacon grease.
We’re building levels of flavor here: onions, garlic, fresh herbs and white wine join the party. Into the hot tub of comfort, we’ll add chicken stock and simmer until the chicken is falling off the bones.
Typically, you don’t find mushrooms in chicken and dumplings, and I’m not sure why. To change this, we’ve used a mix of fresh mushrooms for extra flavor. You can, as always, use your favorite fresh mushrooms. I would recommend sautéing the mushrooms by themselves, and then add them to the pot after the dumplings come in.
You might also think about adding yeast rolls to sop up the thick flavorful sauce. This is one dish that will be in our regular rotation this winter and I hope it will be in yours too!
Chicken ‘n’ Dumplings with Mushrooms Recipe
Yield 6 servings
Prep Time: 30 min
Cook Time: 2 hours
1 tablespoon vegetable oil
6 ounces thick bacon – diced
¼ cup all-purpose flour
2.5 pounds chicken legs
Kosher salt and freshly ground black pepper
1 medium onion – minced
2 cloves garlic – minced
1/2 cup dry white wine
6 sprigs fresh thyme
2 bay leaves
8 cups chicken broth
frozen flat dumplings
2 tablespoons unsalted butter
12 ounces mixed mushrooms
In a large Dutch oven, heat oil over medium heat. Add bacon and cook until crisp. Transfer to a paper towel lined plate and set aside.
WHILE bacon is cooking, season chicken with salt and pepper.
Place flour into a shallow bowl. Dredge chicken in flour making sure it’s lightly coated on all sides.
Place chicken into Dutch oven and cook for approximately 20-25 minutes until golden and crispy, turning as necessary. Transfer to a plate. Set aside.
In Dutch oven, add onion and garlic. Sauté until softened, stirring as necessary. Add wine to deglaze and cook until reduced by half.
Return chicken to Dutch oven. Add thyme, bay leaves, and chicken broth. Bring to a boil. Reduce and cook for 1 hour or until chicken is tender and falling off bone.
Five minutes prior to end of cook time, in a sauté pan add butter and heat over medium heat. Add mushrooms and cook until softened.
WHILE mushrooms are cooking, add desired amount of frozen dumplings to Dutch oven and stir.
Prior to serving, add mushrooms and bacon to Dutch oven. Check for seasoning and adjust if necessary.