THE ULTIMATE CHICKEN AND DUMPLINGS
Hands-on time: 1¼ hours Total time: 1½ hours Makes: 8 servings
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
6 strips bacon, chopped
2 tsp olive oil
1 pkg (227 g) cremini mushrooms,
900 g boneless skinless chicken thighs
2 onions, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, minced
½ cup all-purpose flour
4 cups sodium-reduced chicken broth
1 cup dry white wine
500 g yellow-fleshed potatoes, peeled
1 bay leaf
½ tsp each dried marjoram, dried savory
¼ tsp salt
1 cup frozen peas
⅔ cup whipping cream (35%)
½ cup frozen corn
¼ cup chopped fresh parsley
1½ cups all-purpose flour
2 tbsp each chopped fresh parsley and
1 tsp chopped fresh thyme
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tbsp cold butter, cubed
⅔ cup buttermilk
Stew: In Dutch oven or large heavybottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside.
In small bowl, reserve 3 tbsp of fat from pan (add olive oil if needed to make 3 tbsp). Discard any remaining fat. Set aside.
In same pan, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.
In same pan, heat half of the reserved fat over medium heat; working in batches, cook chicken, turning once, until browned, about 3 minutes per side. Transfer chicken to separate bowl. Add 2 tbsp water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.
In overand same celery, mediumpan, stirringheat heat; remaining occasionally,cook onions, reserveduntil carrots fat onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring often, until light golden, about 2 minutes. Stir in broth and wine until smooth. Add potatoes, bay leaf, marjoram, savory, pepper and salt.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are forktender, about 20 minutes. Discard bay leaf.
Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pan. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.
Dumplings:bowl, whisk While together stew flour,is simmering,parsley, chives,in thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stir in buttermilk to form sticky dough.
On large sheet of parchment paper, roll out dough into 7-inch long log; cut crosswise into 8 generous ¾-inch thick rounds, reshaping if necessary. Add to stew; cook, covered and without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.
PER SERVING: about 568 cal, 34 g pro, 25 g total fat (11 g sat. fat), 50 g carb (6 g dietary fibre, 8 g sugar), 138 mg chol, 874 mg sodium, 1,000 mg potassium. % RD I: 12% calcium, 29% iron, 83% vit A, 30% vit C, 44% folate.