This Chicken and Dumplings with the mushrooms added in is one of the best recipes I've ever had for chicken and dumplings. Let me caution you to have the water boiling before you add the dumplings to the water. If your water is boiling your dumplings will always turn out light and fluffy.
1. 8 ounces Bacon, cut into 1/4" pieces
2. 1/4 cup all-purpose Plain Flour
3. 4 Chicken Leg Quarters (drumsticks with thighs; about 2 pounds)
4. Ground Sea Salt, freshly ground Black Pepper
5. 1 1/2 pounds Mushrooms sliced thin, I use button mushrooms
6. 1 medium Onion, chopped
7. 2 Tablespoons Minced Garlic
8. 1/4 cup Dry White Wine
9. 6 Sprigs Thyme
10. 2 Bay Leaves
11. 8 cups Chicken Broth
Dumplings and assembly:
1. 3/4 teaspoons Ground Sea Salt, plus more
2. 1 cup All-Purpose Flour
3. 2 teaspoons Baking Powder
4. 1/2 teaspoon Freshly Grated Nutmeg
5. 1/8 teaspoon Freshly Ground Black Pepper
6. 2 Large Eggs
7. 1/4 cup Whole Milk
For Your 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 lined with paper towels so it will drain well.
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, 2–2 1/2 hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.
For Dumplings and Assembly:
Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons 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.
DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.
This is an excellent chicken stew made with out the dumplings if you want to. Serve the cooked chicken stew over squares of corn bread in large bowls. Sprinkle the top of each bowl of chicken stew with fine grated hard boiled eggs.
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