1 1/2 to 2poundsboneless, skinless chicken thighs,
4tablespoons (1/2 stiunsalted butter,
1 1/2cups (1 medium)chopped onion,
1can (14 1/2 ounce)chicken broth (1 3/4 cups),
3eachmedium carrots, peeled and sliced,
1/2teaspoonground black pepper,
1 1/4cupsPioneer Low-Fat Biscuit and Baking Mix,
1/2cupskim or low-fat milk,
1Remove any skin and trim fat from thigh meat and discard.
2Melt butter in a large, deep skillet or Dutch oven over Medium-High heat. Add thighs (as many as will fit comfortably in pan). Season with salt and pepper and brown 2 to 3 minutes per side. Remove to a plate.
3Add 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
4Pour water and chicken broth into skillet slowly, while stirring to combine. Bring to a boil over High heat. Add carrots, celery, salt and pepper. Return chicken thighs and any accumulated juices to the pan. Reduce heat to Low so liquid barely bubbles. Cover and cook 20 minutes. Add salt and pepper to taste.
5Remove chicken thighs to a large serving bowl; cover to keep warm.
6Combine 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.
No Nutritional Information Available