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Chicken & Dumplings


Leftovers get only better tasting -- don't be afraid of making a whole batch even if you live alone.


List of Ingredients





1 1/2 lbs. boneless, skinless chicken, breasts, thighs or mix of both
1/2 cup all purpose flour
3 tablespoons extra virgin olive oil, once around the pan
2 pieces of celery from the heart, finely chopped
1 medium white onion, chopped
1 white potato, peeled and diced
2 carrots, peeled and diced
1 bay leaf
1 quart, 32 oz. low sodium, no fat, chicken broth
Coarse salt and black pepper, to taste
1 box Jiffy biscuit mix, prepared to directions on box
A handful of fresh flat leaf parsley, chopped
1 /2 cup, a couple of handfuls, frozen green peas, optional


Recipe



Cut chicken up into big chunks. Spill a handful or two of flour on to a shallow dish. Salt and pepper the flour. Coat the chicken chunks by tossing them all through the flour and rolling them around a bit. Discard the extra flour and wash hands.
Heat 2 tablespoons olive oil in a large, deep pot over medium high heat. Place chicken pieces into hot pan and lightly brown for 3 or 4 minutes on each side. Remove chicken from pan and reduce heat a little. Add a little more oil and the chopped veggies and bay leaf, cover pot and cook veggies for 3 to 5 minutes, stirring occasionally. While veggies cook, mix up one box of Jiffy biscuit mix, adding a handful of parsley to the batter. Add chicken back into the pot and cover with broth. Bring broth to a boil. Drop in a heaping tablespoons of batter. Cover the pot tightly and simmer 8 minutes. Uncover pan, add peas and cook an additional 3 to 5 minutes or until sauce thickens to desired consistency. Adjust salt and pepper to your taste. Feeds 4 to 6, with green salad.