The Ultimate Chicken & Dumplings

Ingredients · for 4 (scales to your household)

• 4 strips Bacon, chopped $0.83
• 1 tbsp Olive oil $0.18
• 227 g Cremini mushrooms, quartered $2.44
• 900 g Boneless skinless chicken thighs $12.60
• 2 tbsp Water $0.00
• 2 Onions, chopped $1.21
• 3 Carrots, chopped $0.52
• 3 Celery ribs, chopped $0.89
• 3 cloves Garlic, minced $0.09
• 1/2 cup All-purpose flour $0.14
• 4 cups Sodium-reduced chicken broth $2.10
• 1 cup Dry white wine $4.67
• 500 g Yellow-fleshed potatoes, peeled and cubed $2.58
• 1 Bay leaf $0.01
• 1/2 tsp Pepper $0.07
• 1/2 tsp Dried marjoram $0.04
• 1/2 tsp Dried savory $0.03
• 1/4 tsp Salt $0.01
• 1 cup Frozen peas $0.73
• 1/2 cup 35% cream $1.20
• 1/2 cup Frozen corn $0.41
• 1/4 cup Chopped fresh parsley $0.41
• 1 1/2 cups All-purpose flour (dumplings) $0.43
• 2 tbsp Chopped fresh parsley (dumplings) $0.20
• 2 tbsp Fresh chives (dumplings) $0.05
• 1 tsp Baking powder $0.04
• 1 tsp Chopped fresh thyme $0.15
• 2 tbsp Salt (dumplings) $0.31
• 2 tbsp Baking soda $0.10
• 1/2 cup Cold butter, cubed $1.71
• 1 cup Buttermilk $0.91

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In Dutch oven or large heavy-bottomed pot, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to medium bowl. Set aside.
2. Transfer 3 tbsp fat from pot to small bowl (add olive oil if needed to make 3 tbsp) and set aside. Discard any remaining fat.
3. In same pot, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.
4. In same pot, 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 water to pot, stirring and scraping up any browned bits. Scrape into bowl with chicken. Set aside.
5. In same pot, 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, pepper, marjoram, savory and salt.
6. Return chicken and accumulated juices to pot; bring to boil. Reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes.
7. Discard bay leaf. Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pot. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.
8. While stew is simmering, in large bowl, whisk together flour, parsley, chives, baking powder, thyme, salt and baking soda. 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.
9. On large sheet of parchment paper, shape dough into 7-inch long log; cut crosswise into 8 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