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CHICKEN AND DUMPLINGS (SHORTCUT METHOD)




Source of Recipe


internet : adapted from 365 More Ways to Cook Chicken by Melanie Barnard


Recipe Introduction


SERVES 4


Recipe Link: http://melindalee.com

List of Ingredients




3 tablespoons, flour
3 teaspoons, dried thyme [divided use]
1 teaspoon, dried marjoram [divided use]
1/2 teaspoon, salt
1/2 teaspoon, freshly ground pepper
1 lb. skinless-boneless chicken thighs or breasts - cut into 1 inch chunks
3 tablespoons, butter
2 (1-pound) bags, frozen stew vegetables - or substitute 2 pounds of fresh vegetables [example: a mixture of onions, carrots, celery, mushrooms, etc.]
4 cups, chicken broth
2 (4 1/2-ounce) tubes, refrigerated biscuit dough









Recipe



In a plastic or paper bag, shake together the flour, 2 teaspoons of the thyme, 1/2 teaspoon of the marjoram, salt, and pepper. Shake the chicken pieces in the bag to coat the chicken with the seasoned flour. Reserve the excess flour.

In a large frying pan with a lid, melt the butter. Cook the chicken in the frying pan over medium high heat, turning often, until browned - about 4 minutes. Stir in the reserved seasoned flour and cook, stirring, for 1 minute. Add the vegetables and broth. [Cook’s Note: If using fresh, instead of frozen, vegetables, they will develop added flavor if cooked for two minutes or so in the skillet, before adding the broth.] After adding the broth, bring it just to a boil, then immediately lower the heat so that the broth is simmering very gently.

Divide biscuits into 6 round pieces, and gently set the pieces on top of the simmering liquid. Sprinkle with the remaining 1 teaspoon thyme and 1/2 teaspoon marjoram. Cover, and simmer over low heat until the dumplings are puffed and springy to the touch - about 14 minutes. Serve chicken, dumplings, and broth in shallow soup bowls.