Saturday, April 29, 2006

Recipe for Chicken and Dumplings

Finally I am living up to the name of this blog and posting a chicken recipe.

Chicken and Dumplings

4 chicken breasts cut into chunks (or equivalent amount of chicken thighs)
1 pkg frozen veggies
1 small onion chopped
2 teaspoon parsley flakes
1/4 teaspoon thyme
pinch nutmeg
1 pkg mushrooms (8 oz) quartered
2 cloves minced garlic
32 oz (4 cups) chicken broth
1/2 c Bisquick (all-purpose baking mix)
1/3 c milk

Place everything except oil, Bisquick, and milk in dutch oven and heat to boiling. Note- if chicken is frozen, wait until the water is boiling to add veggies. Reduce heat, simmer till chicken is white through.

Mix 1 cup all-purpose mix and milk in bowl. Set aside.

Remove chicken and vegetables from Dutch oven. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups.

Heat reserved fat in dutch oven over low heat. Stir in remaining baking mix. Stir constantly until smooth and bubbly, then add remaining broth.

Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and veggies, reduce heat to low, and heat until hot.

Drop dumpling dough (baking mix and milk) by spoonfuls onto hot chicken mixture (not directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.


Angela O. said...

That sounds yummy!

Chris Nystrom said...

Finally! I was wondering when we were going to get to the chicken!