SAVORY CHICKEN AND DUMPLINGS

SAVORY CHICKEN AND DUMPLINGS image

Yield 8

Number Of Ingredients 15

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound boneless, skinless chicken thigh cutlets, cut into 1-inch pieces
1/2 cup flour
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1/4 cup vegetable oil
2 large onion, peeled and diced
4 cans (14.5-oz.) chicken broth
4 carrots, peeled and sliced into 1-inch rounds
4 stalks celery, cut into 1/2-inch pieces
2 large lemon, juiced
2 bay leaf
2 teaspoons dried thyme
4 1/2 cups baking mix
1 1/3 cups 2% milk

Steps:

Place chicken in a clean plastic bag. Add flour, half of the salt and half of the pepper and shake well to coat. Shake off excess flour and set aside. Heat oil in a large pot over medium-high heat. Sauté chicken pieces until golden on all sides, about 5 minutes. Add onion and sauté 3 more minutes. Add broth and scrape to remove any browned bits stuck to the bottom of the pot. Add carrot, celery, lemon juice, bay leaf, thyme and remaining salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer until chicken and vegetables are tender, about 20 mintues. Meanwhile, combine baking mix and milk; mix until smooth and drop from a tablespoon on top of the stew. Cover and simmer until dumplings spring back to the touch, about 15 minutes. Spoon into bowls and serve.