PRESSED FOR THYME CHICKEN AND DUMPLINGS

Pressed for Thyme Chicken and Dumplings image

"Pressed" for "Thyme" Chicken & Dumplings is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Heidi Russell, 3rd Place, 2013 San Diego County Fair (CA).

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 8

Number Of Ingredients 12

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Ingredients

2/3 cup all-purpose flour
1 teaspoon salt
3 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
8 bone-in chicken thighs, skin removed
3 tablespoons olive oil
1 large onion, sliced (1 1/2 cups)
3 cups chicken broth
2 cups sliced celery
2 cups sliced carrots
1/4 teaspoon black pepper
2 cups Original Bisquick™ mix
2/3 cup milk

Steps:

In large resealable food-storage plastic bag, mix flour, salt and 1 teaspoon of the fresh thyme (1/3 teaspoon dried). Add chicken to the bag, several pieces at a time, and shake to coat completely. In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add 4 pieces of chicken; cook 5 to 7 minutes, turning once, until browned. Transfer chicken to plate. Repeat with remaining chicken.
Add onion to remaining flour in bag; shake to coat completely. Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add onion; cook 6 to 7 minutes or until light golden brown. Add chicken back to Dutch oven. Sprinkle with 1 teaspoon fresh thyme (1/3 teaspoon dried). Add chicken broth. Heat to boiling; cover, and reduce heat to low. Simmer 45 minutes.
Add celery, carrots and pepper to Dutch oven. In medium bowl, stir Bisquick mix, milk and remaining 1 teaspoon fresh thyme (1/3 teaspoon dried) until soft dough forms. Drop by tablespoonfuls onto chicken. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 9 g, TransFat 1 g