CHICKEN STEW INGREDIENTS:
• 6 oz slab bacon, cut into ½ pieces
• ½ cup all-purpose flour
• 4 chicken legs (drumsticks with thighs; about 2 lbs.)
• Kosher salt and freshly ground black pepper
• 1 ¼ pound mixed mushrooms
• 1 medium onion, chopped
• 6 cloves garlic crushed
• ½ cup dry white wine
• 6 sprigs thyme
• 2 bay leaves
• 8 cups low-sodium chicken broth
DIRECTIONS: Crisp bacon in large Dutch oven over medium heat; transfer to a paper towel-lined plate. Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in the same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to plate.
Working in two batches, cook mushrooms in the same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes. Transfer to a bowl. Add onion and garlic to pot: cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.
Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves and broth; season with salt and pepper. Bring to boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken falls off the bone, 2 -2 ¼ hours. Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.
• ¾ teaspoon kosher salt, plus more
• 1 cup all-purpose flour
• ¼ teaspoon freshly grated nutmeg
• 1/8 teaspoon freshly ground black pepper
• 2 large eggs
• ½ cup whole milk
DUMPLING & ASSEMBLY:
Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is a strong simmer. Drop teaspoonfuls of batter into water; cook until dumplings are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving. Servings: 6
Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill. Recipe courtesy of Bon Appẻtit, February 2014 issue.
The fruit for the Basilisk Chardonnay was sourced from the Goulburn Valley on the vineyards neighboring the winery. This region has long, warm sunny days and mild evening temperatures which are perfect for the growing of good quality Chardonnay. The grapes were harvested during the cool of the night to maintain fruit freshness and gently pressed to minimise phenolic characters. A rich and textual wine displaying lovely aromas of tropical fruits with a hint of apple and spice. The palate is mouth-filling and generous with excellent length and harmony carrying the fruit to a full clean finish. A marvellous wine match with any meal and is best served slightly chilled to allow the full texture of the wine to flourish.
“A rich, full bodied Chardonnay that is best enjoyed with foods such as roast chicken, rich seafood or roasted duck. This wine is great all-round and will complement most styles of cuisine.” – Jo Nash, winemaker
Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal: 100% Chardonnay
Analysis: 13.0% alc/vol
Critical Acclaim: 89 pts James Halliday’s Wine Companion 2015