Basic chicken and dumplings stew made with Bisquick. Yummo!
Ingredients
- clarified butter: 2 Tbsp
- skinless, boneless chicken thighs: 1 pound
- slices bacon: 4 piece
- new potatoes: 5 piece (chopped)
- carrots: 2 piece (chopped)
- stalks celery: 2 piece (chopped)
- red onion: 0.5 piece (chopped)
- garlic: 2 clove (chopped)
- chicken broth: 1 cup
- 2% milk: 1 cup
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- frozen corn: 0.5 pack (10 ounce pack)
- smoked paprika: 0.25 tsp
- salt and ground black pepper: (to taste)
- baking mix (such as Bisquick®): 1 cup
- milk: 0.33333 cup
Metric Conversion
Stages of cooking
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Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
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Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
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Scrape chicken drippings from the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
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Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.
