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Chicken, Leek, and Wild Mushroom Stew with Cheddar Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Mixing bowl

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 leeks, sliced into half-moons
  • 8 oz mixed wild mushrooms, sliced
  • 2 carrots, diced
  • 3 cups chicken stock
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • 2 tsp baking powder
  • 1/2 cup milk
  • 2 tbsp unsalted butter, melted

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  • Add the leeks, mushrooms, and carrots to the pot. Cook until the leeks soften and the mushrooms release their liquid, about 6 minutes. Stir in the 2 tablespoons of flour, thyme, salt, and pepper, and cook for 1 minute more.
  • Return the chicken to the pot and pour in the chicken stock. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the broth thickens slightly.
  • While the stew simmers, prepare the dumplings. In a bowl, combine the 1 cup flour, cheddar cheese, baking powder, and 1/2 teaspoon salt. Stir in the milk and melted butter until a soft dough forms.
  • Drop spoonfuls of the dumpling dough evenly over the surface of the simmering stew. Cover the pot and cook for 12 minutes without lifting the lid, until the dumplings are puffed and cooked through.

Notes

Use a mix of fresh wild mushrooms like oyster and shiitake for deeper flavor, and avoid stirring the dumplings once they are dropped so they stay light. Leftovers reheat well on the stovetop with a splash of stock to loosen the broth, though the dumplings soften after the first day.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Mixing bowl