When you need to be warmed up from the inside out, this hits the spot (and sticks to your ribs). Savory, fall-off-the-bone chicken with mushrooms, bacon and gnocchi in a rich garlicky-thyme broth. Serve with a rustic bread to soak up those flavors. Go ahead, double up on carbs. It’s winter, you gotta get through it however you can. A light side salad help and a nice glass of pinot noir help, too. 

Note: this recipe is easy but putzy and requires several hours prep + cook time — chef recommends making on a cold, snowy day. 


    • 6 oz bacon, sliced into 1/4” pieces

    • 4 skin-on, bone-in chicken legs (drumsticks with thighs), 3-4 lb total  

    • Kosher salt and freshly ground pepper 

    • 1/4 cup all-purpose flour

    • 1 1/2 lb mushrooms (can be a mix or all 1 kind: portobello, cremini, etc.)

    • 1 yellow onion, chopped

    • 6-8 cloves garlic, peeled and crushed

    • 1/4 cup dry white wine

    • 6 sprigs thyme (or 1/2 tablespoon dried thyme)

    • 2-3 bay leaves

    • 8 cups low-sodium chicken broth

    • 2 packages fresh gnocchi 

Step 1 (cook bacon, prep chicken)

    1. Heat a Dutch oven over medium

    2. Cook bacon, and using a slotted spoon transfer to a paper towel-lined plate and set aside (keep bacon grease in Dutch oven)

    3. As bacon cooks, rinse and pat chicken dry. Season with salt and pepper

    4. Put flour in shallow bowel, then dredge in it so it’s evenly coated

Step 2 (cook chicken, prep veggies)

    1. Still over medium heat, cook chicken skin side-down for 12-15 minutes, or until deep golden brown — do not flip the chicken, keeping it in place helps the skin crisp up and brown

    2. Cook in batches, then transfer to a plate and set aside

    3. As chicken cooks, chop onion and prep garlic

Step 3 (cook veggies)

    1. Sauté mushrooms in same pot for 5-8 minutes, stirring occasionally; then set aside 

    2. Sauté onion and garlic for 5-8 minutes, stirring occasionally until onion is translucent; keep in the pot!

Step 4 (mix it all together)

    1. Add wine, simmer for 5 minutes, until reduced by half

    2. Add in bacon, thyme, chicken, bay leaves and broth

    3. Season with salt and pepper

    4. Bring to a boil, the reduce to a gentle simmer with lid partially covering

    5. Cook for 2-2 1/2 hours until chicken is falling off the bone, skimming fat from top occasionally throughout  

    6. Add in mushrooms and gnocchi, cook an additional 10-15 minutes

    7. Season with salt and pepper, and enjoy!

Serves 6.

Source: Adapted from Chicken and Dumplings with Mushrooms | Bon Appétit