Here is my version of Chicken and Dumplings adapted from Rachael Ray's.
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds chicken pieces~boneless and skinless
Half a large onion, chopped
2 celery stalks, sliced
12 baby carrots, sliced
4 small potatoes, diced into 1 inch cubes
2 garlic cloves, finely chopped or grated
1 Tbsp. Thyme
1 quart chicken stock
Salt and freshly ground black pepper
3 tablespoons EVOO
3 tablespoons flour
1 box buttermilk biscuit mix, such as Jiffy brand
1 cup fresh or frozen peas
Yields: 4 servings
Place a medium-size, heavy-bottomed pot over medium heat. Drizzle in the EVOO, about 2 turns, and turn the heat up to medium-high. Add the chicken to the pot and cook for 5-6 minutes, until brown on all sides, then remove it.
When the chicken is cool enough to handle, shred into bite size pieces.
Add the onion, carrots, celery and potatoes to the pot and cook for 3-4 minutes, until they start to get soft. Add in the garlic and thyme, and cover the pot with a lid. Cook for 3-4 minutes, then add in the chicken stock and chicken. Bring the mixture up to a bubble, season it up with salt and freshly ground black pepper and let simmer while you put together a roux.
Place a small skillet over medium heat and add 3 Tbsp. of EVOO . Sprinkle the flour into the pan and cook for 1 minute. Ladle some simmering liquid out of the pot and whisk it into the butter-flour mixture, then add the mixture into the pot with the chicken and veggies. Continue to simmer the mixture while you get the dumplings together.
In a medium-size mixing bowl, combine the biscuit mix.
When the biscuit mix is combined, gently mix the peas into the pot with the chicken, then drop spoonfuls of the biscuit mix onto the top of the simmering gravy. Cover the pot with a tight-fitting lid and cook the biscuits through, 8-10 minutes. Serve it up while it’s warm and enjoy!
I use Bisquick from a large box. I make the dumpling recipe from the side of the box.
The chicken mixture should be simmering when you add the buscuit dough. I think my biscuits were a little over cooked but you shouldn't check them until at least 6 minutes have passed or they will be doughy in the middle.
This was really good comfort food.