DOWN HOME CHICKEN AND DUMPLINGS

Down Home Chicken and Dumplings image

Provided by Caroline ShupertRecipes

Time 1h50m

Number Of Ingredients 15

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CHICKEN STEW:
2 lb boneless, skinless chicken meat
2 c chicken broth
2 chicken bouillon cubes
1 c boiling water
1 tsp black pepper (add salt only at the end of cooking if needed)
1 tsp poultry seasoning
2 stalks celery, sliced thin
1 small onion, diced
6-8 small carrots, cut in bite sized pieces
1/4-1/2 c cornstarch for thickening gravy (you may not need it all)
DUMPLINGS:
2 c bisquick or similar buttermilk biscuit mix
1/2 c plus 1 tablespoon milk
1 tsp parsley

Steps:

1. Stir bouillon into 1 cup of boiling water and stir to dissolve. Add pepper and poultry seasoning to liquid. Simmer chicken in broth and bouillon for about 30 minutes. Add celery, onion, and carrots. Continue to simmer until chicken and vegetables are cooked. In a small bowl, mix together 1/4 cup corn starch and enough water to form a thin paste. Stir into cooking broth to thicken it into a light gravy. If you need like more thickening repeat with second 1/4 cup cornstarch. Bring up heat a bit so stew is bubbling lightly. Taste and add salt and pepper as necessary to your liking.
2. Stir together dumpling ingredients just until moistened. Do not mix too much or dumplings will be tough. Drop by tablespoons full onto top of bubbling chicken stew. Sprinkle with parsley. Cover imediately. Cook for 15 minutes without removing cover of kettle. Serve immediately.