Ingredients: |
Ingredients: FOR THE CHICKEN:
3-4 lbs. bone-in, skin-on chicken pieces (any combination of breasts, thighs, drumsticks, or wings is fine – whatever you prefer; I used 2 lbs of bone-in chicken breasts and 2 lbs. of bone-in chicken thighs)*
Salt and pepper
Flour (about 1/2 cup for dredging)
1 (10.5 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups whole milk
1 cup frozen peas and carrots
¼ teaspoon dried thyme
FOR THE DUMPLINGS:
1 cup Bisquick baking mix
1/3 cup whole milk
Optional garnish: 1-2 tablespoons chopped fresh parsley
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Directions: |
Directions:Instructions
PREPARE THE CHICKEN AND GRAVY:
1. Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until chicken reaches an internal temperature of 165 degrees Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board.
2. When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
3. Wipe out the pot that you used for the chicken and then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper, to taste.
PREPARE THE DUMPLINGS:
1. In a medium bowl, stir together baking mix and milk. Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10 more minutes (or until firm to the touch and cooked through). Stay at a gentle simmer – do not let the pot come to a full boil.
2. Sprinkle with chopped fresh parsley and serve!
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This recipe for Farmhouse Chicken and Bisquick Dumplings is from