A classic combination of chicken, mushrooms and onions in a hearty sauce.
6 strips bacon, chopped
1 lb. baby portabella mushrooms, quartered
12 oz. frozen baby onions, thawed
3 lbs. skinless, boneless chicken thighs
¼ cup red wine vinegar
2 Tablespoons butter
¼ cup flour
2 cups chicken stock
2 Tablespoons tarragon, minced
In a large pot of Dutch oven, sauté bacon until crisp. Remove bacon from pot. Add mushrooms and onions and sauté until golden and beginning to brown. While cooking, add a pinch of salt to help mushrooms release their liquid. Once browned, remove from pot.
Sprinkle chicken with salt and pepper and add to the pot. Brown chicken on both sides, about 4 minutes per side. Cook chicken in batches if needed – do not overcrowd pot. Set chicken aside. Add red wine vinegar and butter to pot. Once butter has melted, sprinkle with flour. Cook about a minute until flour begins to brown. Add chicken stock and cook until bubbling, scraping up flavorful browned bits from bottom of the pot.
Return chicken and any accumulated juices to pot, reduce heat to low, cover and simmer for 15 minutes. Remove lid, add bacon, mushrooms and onions and cook uncovered for 15 minutes more.
If needed, remove chicken, increase heat and cook sauce until reduced and thickened. Return chicken to pot and season with salt and pepper. Serve stew over egg noodles or rice, sprinkled with tarragon.
When cooking in a secluded cabin in the woods, a chef must be content with improvisation. This dish began as chicken pot pie, but upon discovering that a fully stocked cabin kitchen doesn’t necessarily include an oven-proof baking dish, I resolved to switch pot pie for a stove-top version of chicken and dumplings. Without the essential baking powder in my limited pantry, the dumplings posed another problem. My culinary training to the rescue – milk, check. Butter, check. Flour and salt, check. Eggs, check. Pate a choux dumplings! The resulting dish is rich, satisfying, homey, and the perfect accompaniment to a stay in a cozy cabin.
Simmer together milk, butter and salt until butter is fully melted, but mixture has not come to a boil. Add ½ cup flour and stir until flour is fully incorporated and dough pulls away from the sides of the pan. Cool dough in pan by running the sides of the pan under cold water. Beat in eggs one at a time. Stir in Parmesan. Set aside. Heat a small saucepan with 2 cups water until boiling.
Season chicken with salt and pepper. Sauté chicken in a bit of oil in a large skillet until brown and cooked through. Remove chicken and add celery, carrot, and onion. Sauté until softened. Add mushrooms and sauté until mushrooms have softened. Add peas and cook until vegetables are beginning to brown. Add vegetables to chicken. Add a bit more oil to pan and add 2 Tablespoons flour. Stir until flour is golden brown and bubbly. Add broth and cook until slightly thickened. Return chicken, vegetables and accumulated juices to skillet, reduce heat and simmer until heated through. Season with salt and pepper.
Meanwhile, drop small teaspoons of dough into boiling water. Remove dumplings when they have risen to the top of the water. Drain on paper towels. To serve, ladle chicken into bowls and garnish with two or three warm dumplings.
My cozy cabin in the Oak Creek forest – Butterfly Garden Inn