Let's see if I lose you in this madness. I've been hungry for comforting chicken, made it many years ago and threw away the recipe. Do I have an awesome recipe filing system or what? Decided to make chicken and dumplings, it's a close match. Have no clue where my grandmother's recipe is. I'm on a role. Then I came across a new recipe for the chicken and dumplings. Wrote out the grocery list, we are back in business. About an hour prior to starting dinner I find online the original comforting chicken recipe. I decided to make that and add the dumplings to it. Why do I make life hard on myself? My heart is already set on those dang dumplings. As the onions are sautéing in the butter I chop up the potatoes, carrots and celery. I brown the boneless chicken, which is what the other recipe called for. Then toss the veggies in and turn back to read the recipe for the next step. I then notice this recipe doesn't call for two stalks of celery that was the other recipe. I love cooking mindless. Due to Miss Finicky Pants, I did finely chop the onions and shredded the carrots. Still turned out delish.
1 medium onion, sliced and separated into rings
1/2 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
4 medium potatoes, peeled and quartered
4 medium carrots, quartered widthwise
1 cup heavy whipping cream
1 tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 cups bisquick
2/3 cup milk
In a large skillet, sauté onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender.
Stir in the cream, parsley, salt and pepper. Reduce heat. Stir milk into bisquick until soft dough forms. Drop by spoonfuls onto stew. Cook uncovered 10 minutes. Cover and cook 10 minutes.