Chicken and Dumplings with Mushrooms

The recipe Chicken and Dumplings with Mushrooms can be made in about 45 minutes. This recipe serves 3 and costs $4.62 per serving. One serving contains 567 calories, 33g of protein, and 33g of fat. 6 people have made this recipe and would make it again. It works well as a main course. Head to the store and pick up nutmeg, fresh thyme, low sodium chicken broth, and a few other things to make it today. It is brought to you by Foxes Love Lemons. Overall, this recipe earns a solid spoonacular score of 64%. Similar recipes include Chicken and Dumplings with Mushrooms, Pretzel Dumplings With Creamed Chanterelle Mushrooms, and Mushrooms and shiitake dumplings with ginger broth.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Make Chicken Stew with Mushrooms: In large Dutch oven, cook bacon over medium-high heat 6 to 8 minutes or until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towel-lined plate. Place flour in shallow bowl. Season chicken with salt and pepper, then lightly dredge chicken in flour. Place chicken, skin side down, in pot and cook until deep golden brown (do not turn), about 10 to 12 minutes. Transfer chicken to plate. Add mushrooms to pot, cook 5 to 8 minutes or until brown, stirring occasionally. Transfer mushrooms to bowl. Add garlic and onion to pot; cook 5 to 7 minutes or until onion is soft, stirring occasionally. Add wine to pot; simmer 2 minutes. Add thyme, bay leaf, broth, chicken and bacon. Heat to boiling, then reduce heat to medium-low and simmer, partially covered, 2 hours or until chicken is falling off bone. Add mushrooms and simmer an additional 10 minutes. Make Dumplings: Heat medium pot of salted water to boiling. In medium bowl, whisk together flour, baking powder, lemon zest, salt, nutmeg and pepper. Whisk in egg and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop batter by teaspoonfuls into water; cook 5 minutes or until dumplings are doubled in size and cooked through. Remove dumplings from water with slotted spoon and divide between serving bowls. Divide chicken between serving bowls and ladle stew over chicken and dumplings.

 

Step by step:

1. Make Chicken Stew with Mushrooms: In large Dutch oven, cook bacon over medium-high heat 6 to 8 minutes or until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towel-lined plate.

2. Place flour in shallow bowl. Season chicken with salt and pepper, then lightly dredge chicken in flour.

3. Place chicken, skin side down, in pot and cook until deep golden brown (do not turn), about 10 to 12 minutes.

4. Transfer chicken to plate.

5. Add mushrooms to pot, cook 5 to 8 minutes or until brown, stirring occasionally.

6. Transfer mushrooms to bowl.

7. Add garlic and onion to pot; cook 5 to 7 minutes or until onion is soft, stirring occasionally.

8. Add wine to pot; simmer 2 minutes.

9. Add thyme, bay leaf, broth, chicken and bacon.

10. Heat to boiling, then reduce heat to medium-low and simmer, partially covered, 2 hours or until chicken is falling off bone.

Add mushrooms and simmer an additional 10 minutes. Make Dumplings

1. Heat medium pot of salted water to boiling. In medium bowl, whisk together flour, baking powder, lemon zest, salt, nutmeg and pepper.

2. Whisk in egg and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop batter by teaspoonfuls into water; cook 5 minutes or until dumplings are doubled in size and cooked through.

3. Remove dumplings from water with slotted spoon and divide between serving bowls. Divide chicken between serving bowls and ladle stew over chicken and dumplings.

Nutrition Information:

covered percent of daily need