Chicken And Dumpling With Mushrooms

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.

Ingredients

Chicken Stew:

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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Old Fashioned Chicken Vegetable Dumpling Soup

Old Fashioned Chicken Vegetable Dumpling Soup

6 large chicken thighs (bone in skin ON) about 1 lb.

2 cups celery small diced

2 cups carrot small diced

3 cups onion small diced

2 cups cabbage small diced

1 1/2 quarts water

3 bay leaves

1 Tablespoon Freshly Ground Black Pepper

1 Tbls Herbs de Provence (or thyme, oregano and basil combined)

1 48 oz can chicken stock

Second Group Of Vegetables

2 cups celery small diced

2 cups carrot small diced

2 cups onion small diced

1 14 oz can diced tomatoes

1 cup dry white wine

1 bunch scallions, small diced

1 cup fresh parsley, leaves and stems chopped

2 cups Bisquick

2/3 cup milk

In a large soup pot or dutch oven add the water, chicken thighs and first group of vegetables. Bring to a boil, reduce to a simmer, skim any scum with a ladle, now add herbs, peppercorns and bay leaves. After 25 minutes remove chicken thighs with tongs, set aside - allow to soup simmer 2 hours.

When volume of water recedes replenish with canned chicken stock. Now add 2nd group of vegetables, white wine and canned tomatoes and keep replenishing lost liquid with chicken stock until it is all added. Simmer another 60 minutes.

Remove skin from chicken thighs and debone thigh meat and carefully cut up into 1/2 inch chunks, add to soup pot. Bring soup up to a low boil, make dumplings by combining Bisquick and 2/3 milk and mix well.

Allow to sit 5 minutes then shape dumplings with a tablespoon and push off spoon into soup with another spoon. Cook on a high simmer/very low boil for 10 minutes, then cover pot and cook 10 minutes more. Remove pot from heat and let rest about 10 minutes covered. Serve in wide bowls. We almost fight over the dumplings. This is a really wonderful soup and the dumplings are really wonderful. And I do mean wonderful

Double Breaded Fried Chicken

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