Hands-on time: 1¼ hours To­tal time: 1½ hours Makes: 8 serv­ings

Canadian Living Comfort Food - - One-Pan Wonders -

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

and cubed

1 bay leaf

½ tsp each dried mar­jo­ram, dried sa­vory

and pep­per

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

fresh chives

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.

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