Chicken and dumplings – the ultimate comfort food. But who has time for making dumplings from scratch? Not you! This recipe leverages the convenience of canned biscuits to create a delicious, hearty meal in a fraction of the time. Get ready to impress your family with this easy, flavorful, and surprisingly sophisticated dish.
What You'll Need:
For the Chicken:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 boneless, skinless chicken thighs (or breasts, adjust cooking time accordingly)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
For the Dumplings:
- 1 can (8 biscuits) refrigerated biscuits
Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Brown the Chicken: Add the chicken thighs to the pot and cook until browned on all sides.
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Simmer the Chicken: Pour in the chicken broth, thyme, and rosemary. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
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Prepare the Dumplings: While the chicken simmers, preheat your oven to the temperature indicated on the biscuit can. Separate the biscuits and gently drop them onto the simmering chicken broth, spacing them evenly.
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Bake the Dumplings: Cover the pot and continue to simmer for 10-15 minutes, or until the biscuits are cooked through and fluffy. Alternatively, you can transfer the pot to the preheated oven and bake for 10-15 minutes, uncovered, until the dumplings are golden brown on top.
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Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the dumplings and broth.
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Serve: Serve hot, garnished with fresh parsley (optional).
Frequently Asked Questions (FAQs)
This section addresses common queries surrounding this recipe, ensuring you have a seamless cooking experience.
Can I use different vegetables?
Absolutely! Feel free to experiment with other vegetables like potatoes, peas, or green beans. Add them along with the carrots and celery during step 1. Just be mindful of their cooking time – some vegetables will need less cooking time than others.
What if I don't have chicken broth?
You can substitute chicken broth with water and a bouillon cube or chicken base for flavor. Vegetable broth is another suitable option, but it will result in a slightly different flavor profile.
Can I make this recipe ahead of time?
The chicken and dumplings are best enjoyed fresh, but you can prepare the chicken broth and vegetables ahead of time and store them in the refrigerator. Add the chicken and biscuits just before serving. This will save you some time on busy weeknights!
How do I know when the chicken is cooked through?
The chicken is cooked through when its internal temperature reaches 165°F (74°C). You can use a meat thermometer to check. The chicken should also be easily shredded with a fork.
Can I use frozen biscuits instead of refrigerated biscuits?
While refrigerated biscuits are ideal for this recipe, you can potentially use frozen biscuits. However, you may need to adjust the cooking time, potentially increasing the simmering or baking time. It's best to follow the instructions on the frozen biscuit package.
Tips for the Perfect Dish:
- For extra flavor, add a bay leaf to the chicken broth while simmering. Remove it before serving.
- Don't overcrowd the pot. If you need to, cook the chicken and dumplings in batches.
- A splash of heavy cream or milk stirred in at the end adds richness and creaminess.
- Feel free to season the dumplings themselves with a little salt and pepper before adding them to the pot.
This easy chicken and dumplings recipe is a guaranteed crowd-pleaser. Enjoy the delicious simplicity and the comforting warmth of this classic dish, made effortlessly with canned biscuits!
