Chicken Stew with Dumplings – Recipe
This is a delicious stove top chicken dish, for those of you who prefer dark meat over white, and if your kitchen is not equipped with an oven. I used my Dutch oven, but any cast iron pot is suitable.
Chicken thighs, drumsticks, or chicken quarters (thigh and drumstick still joined together), are suitable pieces for this recipe.
This recipe yields 4 – 8 servings, depending on whether you are using 1 or 2 pieces of chicken per serving.
- 8 chicken drumstick, or thighs
- 6 strips of bacon, cut into 1/2 inch pieces
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 8 cups of low sodium chicken broth
- 1/3 cup dry white wine
- 1 lb. mushrooms, sliced
- 1/4 cup of all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 2 tsp. thyme
- 2 bay leaves
- Canola vegetable oil for sauteing
- 1 cup all-purpose flour
- 1/4 cup of milk
- 1 egg, beaten
- 1 Tbs. baking powder
- 1/8 tsp. nutmeg
- 1/4 tsp. salt
- 1/2 tsp. salt
- Place 1 tsp. of canola oil in a hot Dutch oven, or any large cast iron pot. Add chopped bacon and saute until crisp, then remove onto a plate lined with paper towel.
- In a large plastic zip-lock bag, mix the flour with salt, pepper, paprika, Italian seasoning and garlic powder. Add 2-3 pieces of chicken, at a time, into the flour mixture, and shake well to coat it evenly.
- Place all the chicken pieces in the Dutch oven, skin down, and cook until browned on both sides, turning once. Remove onto a plate and set aside for now.
- Add 1 tsp. oil, if needed, add half of the sliced mushrooms, and saute 3 minutes, mixing occasionally. Remove and set aside, then add the remaining mushrooms and saute 3 minutes as well, and remove from the pan.
- Add 1 Tbs. of oil into the Dutch oven, if needed, add the onions and saute until translucent. Add the garlic and saute a minute longer.
- Add 1/3 cup of wine, and simmer to reduce by half.
- Arrange chicken pieces oven the onions,sprinkle the bacon over it, pour in the chicken broth, add bay leaves and thyme, cover partially, and bring to boil.
- Turn down the heat, and simmer for 1.5 to 2 hours.
- Add the mushrooms, season with additional salt and pepper.
- During the last 1/2 hour of cooking, prepare the dumplings.
- In a medium bowl, mix the flour with salt, pepper,nutmeg and baking powder.
- In a small bowl, beat the eggs with milk.
- Make a well in the flour mixture, and using a fork, fold in the egg and milk mixture, just to incorporate. Do not overmix.
- Bring a large pot of water to boil, and drop spoonfuls of batter into it until all the batter is used up.
- Cook for 10 minutes uncovered, stirring gently with a wooden spoon.
- Remove dumplings, and transfer into simmering stew, cover and cook additional 10 minutes.
You may serve the chicken in one piece as I did, or remove it after cooking, discarding the skin and bones and returning the large meat chunks back into the stew.