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Prep Time: 15 min
Cook Time: 50 min
8 skinless boneless chicken thighs, trimmed of all fat
1/2 teaspoon salt
2 teaspoons canola oil
1 vidalia onion, chopped
1/2 pound cremini mushrooms, sliced
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
1 cup frozen peas
1 2/3 cup reduced-fat buttermilk baking mix (Bisquick)
2/3 cup fat-free milk
1 tablespoon chopped fresh parsley
Sprinkle the chicken with the salt. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes.
Transfer the chicken to a plate.
Add the onion, mushrooms, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables begin to soften and brown lightly, about 8 minutes. Stir in the flour and cook, stirring constantly, 1 minute. Return the chicken and any of its juices to the Dutch oven. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 minutes. Stir in the peas.
Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a medium bowl until a soft dough forms.
Drop the dough, by tablespoons onto the simmering stew. Reduce the heat and simmer, uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.
Original recipe courtesy Paula Deen: Chicken Dumplings
Recipe Courtesy of Bobby and Jamie Deen