Chicken and Dumplings

Here it is ya’ll!! A super yummy, very easy, nice and hearty Chicken and Dumplings! As I mentioned in the post, there are quite a few changes you can make to adjust to your tastes and what you have on hand (i.e. don’t have chicken thighs? No problemo, just substitute for chicken breasts with bone in…Don’t have celery? Well neither did I, see what I did instead!).

This dish will guaranteed be one you make time and time again. It doesn’t take much as far as ingredients go, and really once the chicken is fried up it’s a simple meal to make!

Enjoy ❤

 

Makes: 8+servings (we got dinner and four lunches out of it!)

Time: 20 minutes prep, 45 minutes cooking time

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • aprox. 6-8 chicken thighs (bone in, skin on) or 3 good sized bone in skin on chicken breasts
  • 1c chopped celery (I used 1 tsp celery seed instead as we didn’t have celery in the crisper)
  • 2c diced carrots (3 medium carrots)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp garlic powder
  • 1/2c flour
  • 10 cups chicken (or vegetable) broth
    • Tip: We like to use the boullion cubes that you add boiling water to make our own broth…you save big time vs buying the cartons of broth
  • Dumplings
    • Ready for my secret, time-saving ingredient?! Bisquick!!!! Gosh I love this stuff! So handy! 🙂
    • 1 3/4 c Bisquick
    • 1/4c cornmeal (if you don’t have any don’t worry! Just do 2c Bisquick instead)
    • 2/3c milk
    • 1 tsp dried parsley

Directions

  1. In your largest pot (trust me, the oil spatter hurts) melt olive oil and butter over medium-high heat. Season your chicken with salt and pepper (don’t be stingy) and brown on both sides (about 5min per side). Transfer chicken to plate and set aside.
  2. Add onions and carrots to the pot (yes, you want to cook em right in that tasty chicken juice and oil/butter mix!). Cook until they begin to soften, add in garlic and cook 1 min longer.
  3. Add the browned chicken, thyme, bay leaves, garlic powder and chicken broth to the pot. Bring to a simmer and cook for 20-25 mins, until chicken is cooked through. Remove and discard bay leaves and transfer the cooked chicken to a plate.
  4. Remove the skin and bones from the chicken. Shred and return to the pot!
  5. Ladle out 2c of the liquid and whisk with 1/2 c flour until smooth. Whisk this mixture into the pot and simmer for 10 minutes.
  6. Dumplings: Mix bisquick with milk until just combined, add in parsley. Add by spoonfuls to your chicken mixture and cook uncovered for 5 minutes. Cover pot and continue to cook dumplings for 10 minutes while you tidy up and pour yourself a glass of wine!

Oh boy! Typing that out made me want to make it again…like NOW! Too bad I have so much to finish doing to get ready for our Easter meals this weekend…but on a positive note, ya’ll will be treated to a Coconut Cream Pie recipe from scratch!! Yumm!

 

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