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 heat. Add thighs (as m
any as will fit comfortably in pan). Season with salt 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 t
o 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 combine. Bring to a bo
il over High heat. Add carrots, celery, salt and pepper. Return chicken thighs and any acc
umulated juices to the pan. Reduce 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 teaspoonfuls into hot liquid
in skillet or Dutch oven. Cook uncovered 10 minutes. Cover and cook 5 more minutes. Spoon
dumplings over thighs and pour hot stew over chicken and dumplings. Serve immediately.