3542. CREAMY CHICKEN STEW with BACON

makes four servings


6 slices bacon, chopped into ½ inch pieces
1 onion, peeled and chopped
4 carrots, peeled and sliced thin
2 celery ribs, cut into ½ inch pieces
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
2 large red potatoes, cut into ½ inch dice
3 cups shredded cooked chicken
1 cup half and half
2 scallions, chopped

Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot. Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes. Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done. Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.


bacon recipe source: Kate Morgan Jackson, Framed Cooks (@FramedCooks), December 13, 2012

3203. CHICKEN and DUMPLINGS with BACON and MUSHROOMS

makes six servings 


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.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2014