A Top-Notch Dinner Recipe (and Fewer Dishes to Wash)
You know what’s great? Chicken and dumplings. You know what else is great? Having less dishes to wash. So forgive us if we’re overly enthusiastic about this supper: Classic chicken and dumplings gets even heartier with earthy mushrooms and a backbone of slab bacon. Make it in your favorite Dutch oven (you know, that hefty one that’s covered in signs of being well-loved), then—carefully!—bring it right to the table. There’s no need to fuss over a serving vessel when everything good is contained in that one pot. Bonus? Your entire kitchen is going to smell amazing. Just let us know what time to arrive.
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CHICKEN AND DUMPLINGS WITH MUSHROOMS
Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.
- 6 oz. slab bacon, cut into ¼” pieces
- ¼ cup all-purpose flour
- 4 chicken legs (drumsticks with thighs; about 2 lb.)
- Kosher salt and freshly ground black pepper
- 1½ pound mixed mushrooms
- 1 medium onion, chopped
- 6 cloves garlic crushed
- ¼ cup dry white wine
- 6 sprigs thyme
- 2 bay leaves
- 8 cups low-sodium chicken broth
Dumplings and assembly:
- ¾ teaspoon kosher salt, plus more
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon freshly ground black pepper
- 2 large eggs
- ¼ cup whole milk
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Chicken Stew: Crisp bacon in a large Dutch oven over medium heat; 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.