Recipe: Chicken & Dumplings with Mushrooms | Williams Sonoma

Name: Recipe: Chicken & Dumplings with Mushrooms | Williams Sonoma
Total time: 70 min
Ingredients: 8 oz. (250 g) bacon, chopped into 1-inch (2.5-cm) pieces; 2 whole chicken legs, patted dry; Kosher salt and freshly ground pepper; 1 yellow onion, diced; 2 leeks, white portion only, halved lengthwise, rinsed well and cut crosswise into slices 1/4 inch (6 mm) thick; 2 lb. (1 kg) assorted mushrooms, such as baby bella, shiitake, button and/or trumpet, stemmed and sliced; 4 garlic cloves, minced; 10 fresh thyme sprigs, plus more for garnish; 3 dried bay leaves; 1/2 cup (4 fl. oz./125 ml) dry white wine; 8 cups (2 l) chicken stock (homemade or store-bought); 3/4 cup (3 oz./90 g) all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. kosher salt; Freshly ground pepper; 3 Tbs. unsalted butter, melted and cooled slightly; 1/4 cup (2 fl. oz./60 ml) milk; <br> 1 lemon, cut into wedges

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A riff on classic chicken and dumplings, with bacon, thyme, and mushrooms from the Williams Sonoma Test Kitchen.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.

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Ingredients

8 oz. (250 g) bacon, chopped into 1-inch (2.5-cm) pieces
2 whole chicken legs, patted dry
Kosher salt and freshly ground pepper
1 yellow onion, diced
2 leeks, white portion only, halved lengthwise, rinsed well and cut crosswise into slices 1/4 inch (6 mm) thick
2 lb. (1 kg) assorted mushrooms, such as baby bella, shiitake, button and/or trumpet, stemmed and sliced
4 garlic cloves, minced
10 fresh thyme sprigs, plus more for garnish
3 dried bay leaves
1/2 cup (4 fl. oz./125 ml) dry white wine
8 cups (2 l) chicken stock (homemade or store-bought)
3/4 cup (3 oz./90 g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
Freshly ground pepper
3 Tbs. unsalted butter, melted and cooled slightly
1/4 cup (2 fl. oz./60 ml) milk
<br> 1 lemon, cut into wedges