Sunday, October 31, 2010
Chicken and Dumplings
Chicken pieces, thighs and legs
2C sliced mushrooms
1C diced onions
1C diced carrots
1C diced celery
1C white wine
1 can Campbell Cream of Mushroom soup
1 C water
1 chicken bullion cube
3/4 C milk
1/4 C olive oil or more as needed for each batch of ingredients you will saute'
In a deep-oven proof pot saute' the chicken pieces in oil until browned. Remove and set aside.
In the same pan, saute' the onions, carrots and celery until soft. Remove and set aside.
Then, add more oil and the butter, and saute' the mushrooms until browned .
Add the chicken, the can of soup, the wine, water and chicken bullion. Stir and cover.
Bake, covered, in a 350F oven for forty minutes. Return the pan to the stove top.
Prepare the dumplings by mixing the Bisquick and milk. The dumplings will need to be wet and sticky. Pour tablespoons on top of the boiling chicken stock and cook for eight minutes uncovered.
Lower the heat, cover, and cook an additional 8 minutes.
Note: if you do not have Bisquick, prepare a recipe of biscuits and proceed as above.
If you do not have Campbell's cream of mushroom soup, coat the chicken in herbed flour before you saute' them. Add more herbs to intensify the flavor.
Serve with sauteed broccoli or asparagus.