Chicken stew:
6 ounces slab bacon, cut into 1/4" pieces
1/4 cup all-purpose flour
4 chicken legs (drumsticks with thighs; about 2 pounds)
Kosher salt, freshly ground pepper
1 1/2 pounds mixed mushrooms
1 medium onion, chopped
6 garlic cloves, crushed
1/4 cup dry white wine
6 sprigs thyme
2 bay leaves
8 cups low-sodium chicken broth
Dumplings and assembly:
3/4 teaspoons kosher salt, plus more
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
2 large eggs
1/4 cup whole milk
For 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. 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.
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