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    Chicken & Dumplings in Brown Gravy


    Source of Recipe


    Aunt Saunny

    1 chicken, cut up
    Salt, pepper, and red pepper, or Tony Chachere's Creole seasoning
    Flour
    Oil
    ½ cap chopped onion
    1 small bell pepper, chopped
    ½ stalk celery, chopped
    1 clove garlic, minced
    1 can flaky Hungry Jack biscuits, optional


    Season chicken pieces with salt and peppers, or use Tony Chachere's.
    Brown chicken in small amount of hot oil, in heavy pot, then sprinkle
    about 3 tablespoonfuls flour over chicken and brown. When flour is
    desired color, add vegetables and cook until wilted. Add water (hot)
    to cover chicken, stir well, and cook until chicken is done, and
    brown gravy is desired thickness. Just before it is done, add can of
    Hungry Jack biscuits, cut into pieces. Serve with hot cooked rice.

    Servings: 4
 

 

 

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