Chicken and Dumplings (Rachael Ray)

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 4 people

Categories: Chicken, Main Dish, Rachael Ray

Ingredients

  • 1 1/2 pounds chicken breast tenders
  • 1 tablespoon olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 russet potato, peeled and diced
  • 2 medium carrots, peeled and diced or thinly sliced
  • 1 medium onion, chopped
  • 1 rib celery, diced
  • 1 bay leaf, fresh or dried
  • Salt and freshly ground black pepper
  • 1 teaspoon poultry seasoning, (1/3 palmful)
  • 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)
  • 1/2 cup warm water
  • Handful flat-leaf parsley, chopped
  • 1 cup frozen green peas

Directions

  1. Dice tenders into bite size pieces and set aside. Wash hands.

  2. 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.

  3. 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.

  4. Steam dumplings 8-10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit.

  5. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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