Ingredients
- DUMPLINGS:
- 6 strips bacon, chopped
- 2 teaspoon olive oil
- 1 package (227 g) ceremonies mushrooms, quartered
- 900 g boneless skinless chicken thighs
- 2 onions, chopped
- 3 carrots, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- 1/2 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
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried savory
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup frozen peas
- 2/3 cup whipping cream (35%)
- 1/2 cup frozen corn
- 1/4 cup chopped fresh parsley
- 1-1/2 cups all purpose flour
- 2 tablespoons each chopped fresh parsley and fresh chives
- 1 teaspoon chopped fresh thyme
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cold butter, cubed
- 2/3 cup buttermilk
Preparation
Step 1
In dutch oven or large heavy bottomed 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 tablespoons of fat from pan (add olive oil if needed to make 3 tablespoons). 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 tablespoons water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.
In same pan, heat remaining reserved fat over medium heat; cook onions, carrots and celery, stirring occasionally, until 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 fork-tender, 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:
While stew is simmering, in bowl, whisk together flour, parsley, chives, thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine drums 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 3/4-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.