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Chicken and Dumplings with Mushrooms Recipe

Chicken and Dumplings with Mushrooms
Source: Epicurious



  • 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


  • 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.



A recipe from Epicurious

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