2 stalks celery, trimmed and peeled to remove strings, chopped into small pieces
1 medium white onion, chopped
1 white potato, peeled and diced
2 carrots, peeled and diced
1 box Jiffy biscuit mix, prepared according to directions on box
a handful fresh parsley, chopped
3 cans (14oz ea) chicken broth
1 C water
Instructions
Cut chicken into big chunks. Spill a handful or two of flour into a gallon frezer bag. Salt and pepper the flour. Coat chicken by tossing it around in the sealed bag. Discard the extra flour.
To give the dumplings room to cook, divid your ingredients and cook in 2 separate pans. Heat a little oil in each of the 2 skillets over medium-high heat. Place shicken pieces in hot pans and brown for 4 minutes on each side. Remove chicken from pans and reduce heat to medium. Add chopped veggies and saute for 2-3 minutes, stiring a few times.
While veggies cook, mix up 1 box of bisquit mix, adding a handful of parsley to the batter. Add 1 1/2 cans chicken broth and 1/2 C water to each pan. Add chicken back to pots. Bring liguids to a boil. Drop in biscut mix a heaping tablespoon at a time, 5-6 dumplings per pan. Cover with foil or lids and simmer 8-10 minutes. Uncover and cook an additional 3-5 minutes or until sauce thickens to desired consistency. Adjust salt and pepper to taste
Serving
Suggestions
Serve with warm bread or rolls
Originally Submitted
5/11/2010
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