SKILLET CHICKEN AND DUMPLINGS

Skillet Chicken and Dumplings image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 12

1/4 cup stone-ground cornmeal
2 teaspoons paprika
Kosher salt and freshly ground black pepper
One 16.3-ounce tube refrigerated biscuit dough
3 tablespoons unsalted butter
1 large onion, diced
1/3 cup all-purpose flour
One 32-ounce box low-sodium chicken broth
1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)
2 stalks celery, diced
1 large carrot, diced
1/4 cup fresh flat-leaf parsley leaves, chopped

Steps:

Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.