SELF-ESTEEM: CHICKEN STEW WITH DUMPLINGS

Self-esteem: Chicken Stew With Dumplings image

Provided by Angie Walker @AngieWalker

Categories Chicken

Number Of Ingredients 13

2 tablespoon(s) bacon grease
2 pound(s) boneless skinless chicken thighs, cut in bite sized pieces
2 - stalks celery
1 large carrot
3 clove(s) garlic, finely chopped
22 ounce(s) white wine and herb chicken broth
1/4 teaspoon(s) ground thyme
1/2 teaspoon(s) smoked paprika
1/2 cup(s) heavy cream
1 - 26 oz. can condensed cream of chicken soup
1 - 8.75 oz. can of sweet corn, drained
- ground black pepper
1 - jiffy mix buttermilk biscuit mix (follow directions for mixing, but in place of the water add broth, with 1/4 tsp. ground thyme)

Steps:

In a large stock pot or dutch oven over med/high heat add the bacon grease. Cook the chicken pieces in the bacon grease. When chicken is almost done add garlic, carrot, and celery. Cook together for about 10 minutes, stirring often. While chicken and vegetables are cooking, mix up the biscuit mix using broth instead of water, and add a couple shakes of ground thyme; set aside. Mix together liquids and spices, broth, cream of chicken soup, heavy cream, paprika, a couple shakes of ground thyme, and black pepper. After vegetables have been cooked for 10 minutes add the liquid to the pot and add the corn. Don't worry about draining the bacon grease (it adds flavor). Bring the liquids to a simmer and drop the biscuit dough by tablespoons into the soup. Remain simmering for 5 minutes, stirring occasionally (I flipped the dumplings a couple times) uncovered. Place a lid on top and continue simmering for another 5 minutes. Plate and eat...