Chicken, Leeks, & Mushrooms with Potato Dumplings

I can't say this was glamorous, but it was certainly very tasty. How could it not be, with all those good things in it? I'd rate this as sufficiently comfort food for family, and rich enough for company.

It doesn't really need anything else to make it a complete meal, although I'd be tempted to add some frozen peas on the side and maybe a little rice. An Apple Crisp, Apple Snow, or something similar would make a good dessert to follow up.

3 or 4 servings
1 hour - 40 minutes prep time

Make the Stew:
4 large (900 grams; 2 pounds) chicken thighs
225 grams (1/2 pound) lean bacon
3 medium leeks
225 grams (1/2 pound) button mushrooms
2 bay leaves
1 teaspoon rubbed thyme or savory
salt & freshly ground black pepper to taste
2 tablespoons soft unbleached flour
2 cups chicken stock
1 cup light cream or sour cream

Cut the bones out of the chicken thighs, and cut each thigh into 3 or 4 pieces. Chop the bacon into 1" long pieces. Put them both in a heavy-bottomed soup pot over medium heat and cook, turning occasionally, until they have rendered enough fat to coat the bottom of the pan well.

Meanwhile, clean and trim the leeks, and cut them into bite-sized pieces. Clean and trim the mushrooms, and slice them. Add these to the pot with the meat and stir well to coat them in the fat. Add the bay leaves, thyme or savory, and salt and pepper.

When the leeks and mushrooms are softened and cooked down, sprinkle them with the flour. Mix it in well and cook for another few minutes, then mix in the chicken stock. Mix well, being sure nothing is sticking to the pan, and let simmer gently as you make the dumplings.

The cream goes in after the dumplings are cooked...

Make the Dumplings:
3 medium (300 grams; 10 ounces) potatoes
1/4 teaspoon salt
freshly ground black pepper to taste
2 tablespoons unsalted butter, melted
1 large egg
1 cup soft unbleached flour
1 1/2 teaspoons baking powder
1/4 cup buttermilk

Meanwhile as you make the stew, wash the potatoes and put them in a small pot with water to cover. Bring them to a boil and boil for 10 minutes. Rinse them in cold water until you can handle them, then grate them into a mixing bowl - most of the skin will come off and you should discard it.

Mix in the salt, pepper, and egg. The potato may be stick, so mix thoroughly and carefully. Measure the flour and mix the baking powder into it. Mix it into the potatoes until it gets too stiff to stir easily, then mix in the buttermilk.

Drop the batter in 6 or 8 dumplings into the pan, not touching each other if at all possible. Cover the pan and reduce the heat. Simmer for 20 minutes.

Stir the cream in around the dumplings, then leave the pot on the stove just long enough for the stew to reheat through. Serve at once.




Last year at this time I made Chickpea & Cabbage Salad with Tahini-Za'atar Dressing.

Posted in: Ontario Food