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Chicken and Dumplings

Source of Recipe


Adapted from "A Flash in the Pan"



List of Ingredients



• 1½ pounds skinless, boneless chicken thighs, cut into 1½-inch chunks
  
• Salt and freshly ground black pepper
  
• 6 Tbsp butter
  
• 3 cups thinly sliced carrots
  
• 3 cups thinly sliced celery
  
• 6 Tbsp all-purpose flour
  
• 5 cups low-sodium chicken broth
  
• 3 Tbsp chopped fresh mixed herbs, such as marjoram, mint, and/or thyme (divided)
  
• 1½ cups buttermilk baking mix (such as Bisquick)
  
• ½ cup milk
  
• ¼ cup plus 2 Tbsp snipped chives (divided)
  






Instructions



1. At home:
   Season the chicken lightly with salt and pepper. In a large, deep-lidded skillet, heat the butter over medium-high heat. Cook the chicken, turning once, until golden on both sides, about 8 minutes total. Transfer the chicken to a plate.
   
   
2. Add the carrots and celery to the skillet. Reduce the heat to medium and cook, stirring often, until the vegetables are softened, about 5 minutes. Stir flour into vegetables and stir until flour and pan juices are mixed well and smooth; cook for 1 minute. Return the chicken to the pan, add the broth, and whisk until the sauce is smooth; bring to a boil and cook for 1 to 2 minutes. Stir in 1 tablespoon of the chopped herbs. Cool to room temperature and refrigerate up to 3 days ahead of time, or freeze.
   
   
3. At camp:
   Thaw chicken and vegetables and bring to a simmer in a large, lidded pot. Meanwhile, in a mixing bowl, stir together the baking mix, milk, 1 tablespoon of mixed herbs, and 2 tablespoons of the chives, and continue stirring until a soft dough forms. Drop the dough by heaping teaspoons onto the simmering stew. Cover, reduce heat to medium-low, and simmer until the dumplings are puffy and cooked through, 15 to 17 minutes. Gently stir in the remaining ¼ cup of chives and 1 tablespoon herbs. Season to taste with salt and pepper.
   
   Makes 6 servings.