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Recipe for Chicken and Dumplings

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Comfort food at its finest and oh-so-easy!

Serves 4

Ingredients:
½ pound boneless skinless chicken breasts, cut into small pieces

A handful of flour

Salt and pepper to taste

1 teaspoon poultry seasoning

2 tablespoons olive oil

3 stalks celery, leaves included, chopped

1 small onion, chopped

1 white potato, peeled and cut into small dice

3 carrots, peeled and cut into small dice

1 bay leaf

1, 7.5 ounce pouch Bisquick Complete Buttermilk Biscuit Mix (prepare according to package directions)

A handful of fresh parsley, chopped

1 quart (32 ounces) Organic chicken broth

1/3 cup frozen peas

Directions:
Place chicken into a shallow dish and toss with flour, salt, pepper and poultry seasoning. Discard extra flour.

Heat oil in a large, deep and wide pot over medium-high heat. Place chicken in oil and brown 3-4 minutes on each side. Add the chopped veggies and bay leaf, cover pot and cook 5 minutes, stirring occasionally.

While veggies cook, mix up biscuit mix and add parsley to batter.

Add chicken broth to pot. Bring broth to a boil. Drop in batter by teaspoons. Cover the pot tightly and simmer for 8 minutes (no peeking).

Uncover pot, add peas and cook an additional minute. Adjust with salt and pepper to taste.

Cooks Note: Any packaged biscuit mix may be used. Double chicken if you are a die-hard carnivore.

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02.11.2008 Category Main Dishes