Chicken and Dumplings with Mushrooms.
I’ve traveled the world. I’ve lived abroad, I’m even bi-lingual, but I will forever be a Southern girl. Proudly born and bred in the South. I like to tell people I’m Southern as cheese grits. Or in this case, Southern as chicken n dumplings. It’s one of my most favorite meals my Mom used to make me. It was a take all day kind of meal. She would start by roasting the chicken then making Homemade Chicken Stock.
Followed by rolling out her own dumplings. Definitely a dish made with love. I’m devastated I never wrote down the exact recipe. I know the ingredients, because I helped, but not the amounts. I’ll forever regret that. I’ve tried to replicate it and this one is as close to hers as I could possibly get, with a twist because I’m me and I can’t help myself.
It’s pure comfort food in a bowl. I’ll be making this one all winter long. It’s not as good as hers, but then again, no recipe, to me, ever could be. It does let me feel a little closer to her so for that I’m grateful. I think (actually minus the mushrooms because she didn’t care for them – I know, gasp) she’d approve, and she’d pick out her mushrooms and give them to me, so winner winner chicken and dumplings dinner.
Chicken and Dumplings with Mushrooms.
Start by crisping bacon. Bacon is the foremost reason I could never be a vegetarian. Anything that starts out with bacon is going to be good in my book. Next, it’s time to fry the chicken. We’re going with dark meat because everyone knows it’s more flavorful than white meat. Did I mention the chicken is fried in the bacon grease? Oh yeah. We’re building levels of flavor here.
Into the hot tub of comfort (French or Dutch oven) go: onions, garlic, fresh herbs and white wine. Now it’s a party. Add a little (ok a lot) homemade chicken stock and simmer until the chicken is falling off the bones. The star of the dish, the mushrooms are a mix of fresh mushrooms.
You might also think about making yeast rolls while your chicken n dumplings are simmering away. Trust me, you’ll want to sop up the sauce. It’s money.
I’ve taken a little shortcut by using Anne’s Old Fashioned Flat Dumplings. You could absolutely make your own, these just remind me of my Mom’s.
Disclaimer: This post is sponsored by the Mushroom Channel. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 6 ounces thick bacon – diced
- ¼ cup all-purpose flour
- 2.5 pounds chicken legs or thighs - skin on.
- Kosher salt and freshly ground black pepper
- 1 medium onion – minced
- 2 cloves garlic – crushed
- 12 ounces mixed mushrooms
- 1/2 cup dry white wine
- 6 sprigs fresh thyme
- 2 bay leaves
- 8 cups chicken stock
- frozen flat dumplings
- Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.
- Place flour in a shallow bowl.
- Pat chicken dry with paper towel. Season both sides with salt and pepper.
- Dredge chicken in flour.
- Working in batches, cook chicken, skin side down, in bacon grease over medium heat until deep golden brown and crisp. Turning once. Transfer to a plate.
- Add onions, garlic to pan. Saute until softened.
- Add mushrooms. Season with salt and pepper, stirring occasionally, until softened, 5–8 minutes.
- Add wine. Cook until reduced by half.
- Add thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil.
- Return chicken to pan, reduce heat, and gently simmer, partially covered, until chicken is falling off the bone approximately 1 - 1 1/2 hours.
- Place frozen dumplings into pan 15 minutes prior to chicken being cooked through.
- When dumplings are cooked and chicken is tender the dish is complete.
- Garnish with crumbled bacon and additional fresh thyme if desired.
I used Anne's Old Fashioned Flat Dumplings.
You can use your favorite mushrooms of choice or a combination of mushrooms.
If you would like to re-crisp chicken skin prior to serving. place cooked chicken on a rimmed baking sheet and place under broiler until crispy. Keep a close eye on chicken during this process.
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