Tuesday, January 25, 2011

Skillet Chicken & Dumplings


4 boneless, skinless chicken breasts cut into chunks
½ cup all-purpose flour
Kosher or course salt, black pepper to taste
2 tablespoons extra-virgin olive oil
2 stalks of celery, chopped into small cubes
1 medium onion
1 white potato, peeled and diced
2 carrots, peeled and diced
1 box of jiffy biscuit mix or Bisquick, prepared
according to directions on box
1/3 cup flat-leaf parsley, chopped
3 cans (14 ounces each) chicken broth
1 cup water

Spill handful or two of flour onto a dish with salt and pepper. Then coat the raw chicken chunks by tossing them through the flour and rolling them around. Discard extra flour and wash hands.

Divide ingredients between two separate pans just to give your dumplings room to cook. Heat a little oil in each of the large skillets over medium-high heat. Place the chicken pieces in hot pans and brown for 4 minutes on each side. Remove the chicken from the pans and reduce heat to medium. Add chopped veggies and sauté for 2 or 3 minutes, giving the pans a shake now and then.

While veggies cook, mix up the jiffy biscuit mix or the Bisquick dumpling recipe, adding a handful of parsley to the batter. Add 1 ½ cans of chicken broth and ½ cup of water to each pan. Add chicken back to pots. Bring liquids to a boil. Drop in biscuit mix a heaping tablespoon at a time, 5 or 6 dumplings per pan. Cover with foil or lids and simmer 8 to 10 minutes. Uncover and cook and additional 3 to 5 minutes or until sauce thickens to desired consistency. Adjust salt and pepper to your taste. Feeds up to 6 people.

I love this dish because it isn’t soupy. The sauce is thick and rich tasting. It is seriously satisfying on a fall day. This is a Rachael Ray recipe.

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