Sunday, October 31, 2010

Chicken and Dumplings

This is a one-pot dish that satisfies on a cool winter day.


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
1C Bisquick
3/4 C milk
1/4 C olive oil or more as needed for each batch of ingredients you will saute'
2T butter

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.



  1. Oooh, that sounds easy and satisfying. I reckon the kids would love it. :)

  2. Looks delicious! This recipe reminds me of my mother's chicken and dumplings! Yum!

  3. Yum. When I come here or to Marguerite's blog, I then immediately raid the fridge,l hoping to find the same foods. Alas. A slice of watermelon will have to do.

  4. I can smell it cooking from here. Now I need to eat breakfast.