This one-pot meal has everything you could want in a stew: juicy chicken,
hearty potatoes, tender-crisp vegetables and smoky bacon. The dumplings,
which are just tender steamed biscuits, help soak up all that creamy sauce.
HANDS-ON TIME
1¼ hours
TOTAL TIME
1½ hours
MAKES
8 servings
INGREDIENTS
- 6 strips bacon, chopped
- 2 tsp olive oil (approx)
- 1 pkg (227 g) cremini mushrooms, quartered
- 900 g boneless skinless chicken thighs
- 3 each carrots and ribs celery, chopped
- 2 onions, 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 leaves, dried savory leaves and pepper
- ¼ tsp salt
- 1 cup frozen peas
- ⅔ cup whipping cream (35%)
- ½ cup frozen corn kernels
- ¼ cup chopped fresh parsley
HERBED DUMPLINGS:
- 1½ cups all-purpose flour
- 2 tbsp each chopped fresh parsley and chives
- 1 tsp chopped fresh thyme
- 1 tsp baking powder
- ¼ tsp each baking soda and salt
- 2 tbsp cold butter, cubed
- ⅔ cup buttermilk
PREPARATION
- In large Dutch oven or heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Drain fat from pan, reserving 3 tbsp (add extra olive oil to make 3 tbsp if not enough fat remains in pan).
- Add oil to pan; heat over medium heat. Cook mushrooms, stirring occasionally, until softened and no liquid remains, about 7 minutes. Add to bacon.
- Working in 2 batches and using half of the reserved fat, brown chicken over medium heat, about 3 minutes per side. Transfer to separate bowl. Add 2 tbsp water to pan and scrape up browned bits from bottom; pour into bowl with chicken.
- Add remaining reserved fat to pan; cook carrots, celery and onions, stirring occasionally, until onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in flour. Cook, stirring often, until light golden, about 2 minutes.
- Add broth and wine, stirring until smooth. Add chicken mixture, potatoes, bay leaf, marjoram, savory, pepper and salt; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes.
- Discard bay leaf. Using slotted spoon, transfer chicken to cutting board; using 2 forks, shred meat and return to pan. Stir in peas, cream, corn, parsley and mushroom mixture. Return to simmer.
- While stew is returning to simmer, 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 crumbs with a few larger pieces. Using fork, stir in buttermilk to make soft sticky dough. On parchment paper, roll dough into 7-inch (18 cm) log; cut crosswise into eight generous ¾-inch (2 cm) thick rounds, reshaping if necessary.
- Arrange dumplings over simmering stew; cover and cook, without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 568 cal, 34 g pro, 25 g total fat (11 g
sat. fat), 50 g carb, 6 g fibre, 138 mg chol, 874 mg sodium, 1,000 mg potassium.
% RDI: 12% calcium, 29% iron, 83% vit A, 30% vit C, 44% folate.
