Tonight we had Rachael Ray’s Chicken and Dumplings. This recipe may not contain “authentic” dumplings, but it’s pretty darn good nonetheless. Plus, it’s so easy, and on a weeknight, I really need easy. I’ll be making these again. Here’s the recipe adjusted to thicken the sauce a bit and yield two big, delicious servings. Enjoy!
Chicken and Dumplings
adapted from Rachael Ray’s Chicken and Dumplings
3 chicken breast halves
salt, pepper, and poultry seasoning
1 tablespoon olive oil
2 tablespoons butter
1 russet potato, peeled and diced
1 large carrot, peeled and chopped
2 medium yellow onions, chopped
2 ribs celery, chopped
1 clove garlic
1 dried bay leaf
2 tablespoons flour
3 cups chicken broth
1 cup and 2 tablespoons biscuit mix (I used Bisquick)
1/3 cup milk
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon chopped fresh thyme leaves
1 cup frozen green peas
Cut chicken into bite-size pieces. Sprinkle with salt, pepper, and poultry seasoning, a thin layer of each. Set aside.
Heat oil and 1 tablespoon of butter in a 5-quart pan over medium-high heat. Add potato, onions, carrot, celery, bay leaf, and garlic, and cook for 5-10 minutes, stirring frequently. Season with salt and pepper. Stir in remaining tablespoon of butter, and when it melts add flour to the pan and cook for 2 minutes, stirring to coat veggies evenly and ensure that flour doesn’t burn. Slowly stir in broth, add chicken, and bring to a boil.
Place biscuit mix in a bowl. Combine with milk, parsley, and thyme. Drop rounded tablespoonfuls of prepared mix into the pan, spacing dumplings evenly. You should get about 10 dumplings. Cover pan tightly and reduce heat to medium-low. Cook dumplings for 5 minutes, remove lid and gently flip each one, then replace lid and cook for 5 minutes more. Remove lid and add peas; stir to distribute evenly. Taste for seasoning, and add salt and pepper as desired. To serve, ladle chicken mixture into bowls, top with dumplings, and sprinkle with parsley.