Chicken and Dumplings
1 large broiler-fryer chicken , cut up
2 celery ribs , sliced
4 carrots , peeled and sliced
1 medium onion , diced
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
salt
pepper
garlic powder
pepper
garlic powder
1/2 cup white wine
1/2 cup chicken broth
water
Dumplings1/2 cup chicken broth
water
2/3 cup milk
2 cups Bisquick Baking Mix
- Cut up the whole chicken. Learn how here. Pat chicken dry with paper towel. Season pieces with salt, pepper, and garlic powder. Brown chicken in batches. Learn how here. Remove all chicken pieces from dutch oven and set aside. Deglaze the bottom with white wine and chicken broth.
- Add chicken, celery, carrots, onion, parsley, chicken bouillon to dutch oven. Add enough water until chicken is covered.
- Bring to a boil; reduce heat; cover and simmer for 1 1/2 hours or until chicken is done.
- Remove the chicken from dutch oven. Strain liquid into another large pan. DO NOT DISCARD the vegetables that you strained. Let stock cool in refrigerator until fat rises to the top. Skim as much fat as you can and discard. Remove chicken meat from bones and set aside.
- After fat is skimmed, return stock to dutch oven and bring to a boil.
- While stock is heating, mix the 2 cups Bisquick and 2/3 cup milk.
- Drop spoonfuls of dumpling mix into boiling stock and cook for 10 minutes.
- Carefully add chicken and vegetables back to stock.
- Lower heat, cover, and cook for another 10 minutes.
- Serve and enjoy!
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