Despite what it may look like, I do cook regular food type meals not just TWD delicacies! Though these pictures were taken the first time I made this, I have made it several times since then. It has become one of our favorites.
I remember chicken and dumplings being one of my mom's favorites so it was something we ate often in my house growing up. I know you don't think of a stew being something you want to make in the summer but this one comes together very quickly and using fresh summer vegetables makes it appealing 12 months of the year. I find it to be a great comfort food when I want to relax.
I have to give props to Rachael Ray because we really love this variation. I do want to make my own chicken stock but that I will save for a winter day! I've learned to double this so we have leftovers too.
1 1/2 pounds chicken breast tenders (Remember to COOK them first)
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced (skin can be on or off, we've done both)
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped (I use my microplane to get all the flavor and none of the texture)
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix) (I use Bisquick)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.