Chicken & Dumplings
Comfort food is back in style! This dish, just like Grandma used to make, features chicken simmered with onions, carrots and celery and then topped with drop biscuits. Yum! Yum!
1 1/2 to 2 pounds boneless, skinless chicken thighs
4 tablespoons (1/2 sti unsalted butter
1 1/2 cups (1 medium) chopped onion
1/3 cup all-purpose flour
2 cups hot water
1 can (14 1/2 ounce) chicken broth (1 3/4 cups)
3 each medium carrots, peeled and sliced
3 stalks celery, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups Pioneer Low-Fat Biscuit and Baking Mix
1/2 cup skim or low-fat milk
Remove any skin and trim fat from thigh meat and discard.
Melt butter in a large, deep skillet or Dutch oven over Medium-High he
at. Add thighs (as many as will fit comfortably in pan). Season with s
alt and pepper and brown 2 to 3 minutes per side. Remove to a plate.
Add onion to butter and drippings in pan. Sauté 5 minutes until
tender. Add flour to onions and cook 1 minute, stirring continuously,
scraping up any bits left in the bottom of the pan
Pour water and chicken broth into skillet slowly, while stirring to co
mbine. Bring to a boil over High heat. Add carrots, celery, salt and p
epper. Return chicken thighs and any accumulated juices to the pan. Re
duce heat to Low so liquid barely bubbles. Cover and cook 20 minutes.
Add salt and pepper to taste.
Remove chicken thighs to a large serving bowl; cover to keep warm.
Combine biscuit mix and milk in a small bowl. Drop by rounded teaspoon
fuls into hot liquid in skillet or Dutch oven. Cook uncovered 10 minut
es. Cover and cook 5 more minutes. Spoon dumplings over thighs and pou
r hot stew over chicken and dumplings. Serve immediately.
No Nutritional Information Available