Chicken & Dumplings

Source

Barbara Anderson

Ingredients

Display units in Metric

2	slices	bacon
2	pounds	chicken thighs with skin
3	small	onions quartered
4	medium	carrots peeled and cut into 2-inch pieces or a handful of baby carrots
1		chicken bouillon cube dissolved in 4½ c. of hot water
2	teaspoons	salt
½	t.	rosemary crushed
2		bay leaves
	dash	pepper
6	tablespoons	flour
½	c.	water
2	c.	Bisquick
²⁄₃	c.	milk
1	t.	parsley

In a Dutch oven, sauté bacon until crisp. Remove and set aside. In hot bacon fat, sauté the chicken breasts until lightly browned. Add onions, carrots, dissolved chicken bouillon, salt, rosemary, bay leaves, pepper and crumbled bacon. Bring to boiling over high heat; reduce heat. Simmer, covered, until vegetables are tender. With slotted spoon, remove chicken and vegetables from Dutch oven. Bring to boiling again, covered.

In a small bowl, blend flour and ½ cup water until smooth. Pour mixture into boiling broth, stirring constantly with a wire whisk. Boil one minute, or until the broth thickens. After removing skin from chicken breasts, return chicken and vegetables to Dutch oven. Bring to boiling again, covered.

Meanwhile, make dumplings. Stir Bisquick, milk and parsley together. Drop dough by rounded teaspoonfuls onto top of chicken and vegetables. Cook, uncovered, for 10 minutes. Cover tightly and simmer 15 minutes longer or until dumplings are done. Remove from heat.

Serve in large bowls.

In a Dutch oven, sauté bacon until crisp. Remove and set aside. In hot bacon fat, sauté the chicken breasts until lightly browned. Add onions, carrots, dissolved chicken bouillon, salt, rosemary, bay leaves, pepper and crumbled bacon. Bring to boiling over high heat; reduce heat. Simmer, covered, until vegetables are tender. With slotted spoon, remove chicken and vegetables from Dutch oven. Bring to boiling again, covered.
In a small bowl, blend flour and ½ cup water until smooth. Pour mixture into boiling broth, stirring constantly with a wire whisk. Boil one minute, or until the broth thickens. After removing skin from chicken breasts, return chicken and vegetables to Dutch oven. Bring to boiling again, covered.
Meanwhile, make dumplings. Stir Bisquick, milk and parsley together. Drop dough by rounded teaspoonfuls onto top of chicken and vegetables. Cook, uncovered, for 10 minutes. Cover tightly and simmer 15 minutes longer or until dumplings are done. Remove from heat.
Serve in large bowls.

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