Chicken and Dumplings
Ingredients
4 bone-in, skin-on split chicken breasts
2 stalks celery, leaves included, trim bottom and cut into thirds
1 onion, quartered
3 garlic cloves, peeled
3-4 sprigs fresh thyme
Water
1 tablespoon salt
1/2 tablespoon pepper
1 teaspoon garlic powder
1/4 teaspoon dried thyme
3 cups All-Purpose Bisquick Mix
1 cup whole milk
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place the chicken in a large dutch oven.
Add the celery, onion, peeled garlic, and fresh thyme.
Add enough water to cover the ingredients in the dutch oven and leave 1/2 - 1 inch of room from the top.
Bring the water to poaching temperature (160 - 180 degrees) over medium heat.
Poach the chicken until the breast meat registers 160 degrees, about 20 - 30 minutes.
Remove the chicken from the liquid and place in a large bowl to cool off enough to handle, about 10 - 15 minutes.
Using a skimmer, remove the rest of the ingredients in the dutch oven and any remaining chicken scum. Discard the ingredients in the bowl. Keep the liquid in the dutch oven.
Once the chicken is cooled, shred it into bite-sized pieces.
Add 1 tablespoon salt, 1/2 tablespoon pepper, 1 teaspoon garlic powder, and 1/4 teaspoon dried thyme into the dutch oven. Whisk to combine with the liquid.
Add the shredded chicken and bring the liquid to a boil. Then reduce to a simmer.
Meanwhile add 3 cups Bisquick mix and 1 cup of whole milk in a large bowl.
Add 1/4 teaspoon of salt and 1/4 teaspoon pepper. Stir to form a sticky dough.
Using the small cookie scoop, scoop balls of dumpling batter into the dutch oven. You can watch me do this here.
Continue simmering for 10 minutes uncovered.
Add the lid and simmer for another 10 minutes.
Remove the lid and remove the dutch oven from the heat.
Let the chicken and dumplings cool for at least 20 minutes before serving!
Products I recommend for this recipe:
