Lunch: Chicken and Dumplings with Mushrooms

Recipe by The Bon Appétit Test Kitchen Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

Ingredients

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

Instructions

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.

Add a review for Chicken and Dumplings with Mushrooms