Happy Dance Chicken & Dumplings

Happy Dance Chicken Dumplings

Blue Jean Chef

Serves: 6

Ingredients

  • 1 rotisserie chicken, torn into bite-size pieces
  • 2 tsp butter
  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 3 carrots, peeled and chopped
  • 2 cloves garlic, peeled and smashed
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 cup flour
  • 1/4 cup white wine or dry vermouth
  • 1 qt good-quality chicken stock
  • 3 cups red-skinned potatoes, diced
  • 2 cups Bisquick mix
  • 2/3 cup water
  • 2–4 Tbsp fresh chives, chopped
  • 1/4 cup heavy cream
  • 1/4 fresh parsley, chopped
  • Salt and freshly ground pepper

Preparation

Preheat a Dutch oven over medium to medium-high heat. Add the butter and olive oil and sauté the onion, celery, and carrots until tender, about 8–10 minutes, stirring occasionally. Add the garlic and dried spices and stir around for another 2 minutes.

Add the flour and stir well. The flour will absorb the fat in the pan and might start to brown a little on the bottom. Just don't let it burn.

Add the white wine or vermouth and stir, scraping up any brown bits that have formed on the bottom of the pan. Add the chicken stock, potatoes, and reserved chicken pieces. Bring to a simmer and cook until the potatoes are tender, about 10–15 minutes.

While the stew is simmering, make your dumplings by combining the Bisquick mix with water and chives. Stir until the dough forms. Then add the cream and parsley to the stew and stir well. Season to taste with salt and pepper. Bring to a gentle simmer.

Drop the dumplings by the large spoonful onto the surface of the stew. Let the dumplings cook on top of the stew uncovered for about 10 minutes. Then, cover the stew and dumplings and let them cook for another 10 minutes. Serves 6.

Cook's Notes

If you don't have a rotisserie chicken, you can use about 2–1/2 to 3 lbs of chicken thighs and breasts and sear them in the pot before following with the directions above. Once you've seared the chicken pieces, finish cooking the chicken in the oven on a baking sheet or poach them in the chicken stock that's referenced in the recipe. Once cooked, tear or cut the chicken into bite-size pieces and set aside.

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