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Wednesday, December 9, 2009

Chicken and Dumplings with Bisquick

As I have mentioned in earlier posts, I love cooking with a dutch oven. This stove top marvel creates all sorts of tasty stick to your ribs kind of meals. One of these family favorite meals is chicken and dumplings. There are so many different varieties of chicken and dumpling recipes out there. I have one that is a “cheater” recipe since it uses the aid of bisquick rather than creating the dumping from scratch with flour and baking soda. On a side note, I prefer the use of the heart healthy variety of bisquick since there aren’t any transfats in the mix. I like this recipe opposed to those chicken and dumpling recipes that have dumplings consisting of a more “noodle” or pasta consistency. Some people claim that is true chicken and dumplings, though I prefer the more bread or biscuit style of dumpling as created in my recipe. If you have a whole chicken readily available and a box of bisquick in the cabinet, I recommend you try this one. This recipe also leaves the chicken parts with bones attached, you may elect to add the step of pulling the cooked meat from the bone before re-inserting it back into stew. I skip this step and handle the bone removal at the dinner table.




Chicken and Dumplings with Bisquick

3 lb whole chicken, cut up and trimmed of fat
2 stalks celery, chopped
½ onion, chopped
2 carrots, chopped
2 bay leaves 2
2 tablespoons parsley
2/3 cup milk
½ cup half and half
Salt and pepper to taste
2 and ½ cups Bisquick

Preparation

1. Place cut up chicken in Dutch oven and cover with 3 quarts of water.
2. Add vegetables, herbs, and seasonings to stock and bring to a boil.
3. Once boiling, reduce to simmer and continue cooking covered for about 45 minutes.
4. Remove chicken pieces and vegetables from stock and set aside.
5. Trim excess fat from stock (as much as possible).
6. Return stock to boil and add mixture of ½ cup of bisquick with half and half making a roux.
7. Whisk roux into stock stirring constantly and reduce heat to simmer which will create thickened stew.
8. Add chicken and vegetables back into dutch oven and continue simmering.
9. In a separate bowl mix 2 cups of bisquick with 2/3 cup of milk with a fork.
10. Drop the dough by spoonfuls into the chicken and vegetable stock simmering on low for additional ten minutes adding any salt and pepper as necessary to taste.
11. Cover and continue simmering for additional ten minutes.

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