A few months ago, I published a short cookbook featuring nearly every recipe mentioned in the Thomas Austin Crime Thriller series from books 1 through 10. As a former chef, I’ve always loved incorporating food into my books, so creating this cookbook was a fun way to share those recipes with readers.
The ebook is free for newsletter subscribers, and if you’re not signed up yet, you can do so here. If you prefer a paperback copy, it’s available on my website and Amazon.
I also wanted to share a few recipes here on the blog. A few weeks ago, I posted the Clam Chowder recipe, and today, today I’m sharing Chicken and Chicken of the Woods and Dumplings. This one was one of the biggest crowd-pleasers on our recipe testing day (you can check out the behind-the-scenes of that day here).
We’ve had quite a few snowy days in the last month out here in Hansville (below is a photo of Pearl playing in the snow!), which made it the perfect time to cook this. It’s hearty, comforting, and filling. No matter the weather where you are, I hope you enjoy this recipe.
Living in the Pacific Northwest means access to great ingredients, including cider, herbs, and locally foraged mushrooms that often show up in stores and farmers’ markets. This is a local spin on an American classic, a cozy, flavorful meal that can easily be tailored to suit your tastes and the available produce.
For the Chicken Stew:
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, diced
1/2 cup peas (fresh or frozen)
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
6 cups chicken broth
1 1/2 cups dry apple cider
2 cups Chicken of the Woods mushrooms (if available seasonally)
Note: If Chicken of the Woods is not available, you can substitute with other seasonal mushrooms like chanterelles or morels, or opt for cremini or button mushrooms
2 bay leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1/2 teaspoon smoked paprika
1/4 cup all-purpose flour
1/4 cup heavy cream (optional)
For the Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons unsalted butter, melted
1 cup whole milk
Flavor Boost: For an extra depth of flavor, you can add a small splash of Worcestershire sauce to the stew when you add the broth. This will add a savory umami note to the dish.
Vegetable Variations: Swap in vegetables like parsnips, turnips, or potatoes for a heartier stew.
Pacific Northwest Wine Pairings: To complement the earthy mushrooms and savory chicken in this dish, I recommend a light-bodied Pinot Noir or a lightly oaked Chardonnay. These options balance the rich flavors without overpowering the delicate notes of the dumplings:
Season and Brown the Chicken:
1. Pat the chicken thighs dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the chicken thighs, skin-side down, and cook until browned and crispy, about 5-7 minutes per side. Remove the chicken and set it aside. The chicken does not need to be fully cooked at this point, as it will finish cooking in the stew. Be sure to wash your hands and any surfaces that have come into contact with the raw chicken.
Cook the Vegetables:
3. In the same pot, add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic and cook for an additional minute.
Add the Mushrooms:
4. If you have fresh seasonal mushrooms like chanterelles or morels, gently clean and trim them before adding to the pot. If using store-bought varieties like cremini or button, clean, slice, and add them. Cook until the mushrooms release their liquid and begin to brown, about 5 minutes.
Add the Peas and Deglaze the Pot:
5. Add the peas, then pour in the dry apple cider, scraping up any browned bits from the bottom of the pot. Allow the cider to reduce slightly, about 2 minutes.
Add Broth and Seasonings:
6. Return the chicken to the pot, add the chicken broth, bay leaves, thyme, rosemary, and smoked paprika. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is fully cooked and tender.
Thicken the Stew:
7. Remove the chicken from the pot and set it aside to cool slightly. In a small bowl, whisk together the flour and heavy cream (if using) with a bit of the hot broth to form a slurry. Stir the slurry back into the pot to thicken the stew. Shred the chicken, discarding the bones and skin, and return the meat to the pot.
Prepare the Dumpling Dough:
8. In a large bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk, stirring until just combined. The dough should be thick and sticky.
Cook the Dumplings:
9. Drop large spoonfuls of the dough directly onto the surface of the simmering stew. (The recipe should yield roughly 10 dumplings). Cover the pot with a tight-fitting lid and cook for 10-15 minutes. Do not lift the lid during this time, as the dumplings need steam to cook properly.
Serve:
10. Ladle the chicken stew into bowls, making sure each serving includes a generous portion of dumplings. Serve hot.
“So, what do we have here?” Sy asked.
Austin breathed in deeply, smelling the fresh thyme, rosemary, chicken, and wild mushrooms. “This is going to be our new signature dish,” he said. “Chicken and Chicken of the Woods and Dumplings. A Washington twist on a beloved American classic. Locally foraged Chicken of the Woods mushrooms with chicken, peas, carrots, celery, and local cider—all in a rich gravy with homemade dumplings.”
-Thomas Austin Book 10: The Vanishing at Opal Creek
If you give this recipe a try, I’d love to hear what you think—feel free to leave a comment and let me know. And if you’re curious about the Thomas Austin or S.W.O.R.D. series, you can find them both on Amazon or here on my website. Happy cooking!
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