Monday, June 22, 2009

Easy Chicken and Dumplings

easy chicken and dumplings
It's hard to believe that a dish like Easy Chicken and Dumplings would taste great and hit the spot at the end of June, but here we are.

I had my first bowl of Chicken and Dumplings a couple of months ago, and I couldn't believe how simple and yummy it is. Where has this dish been my whole life? Dumplings = A Yummy Treat.

I've been tweaking it and adjusting it to my family's tastes, and tonight I hit the jackpot. DB prefers boneless chicken breasts, but the kids and I love dark meat, so we got our way tonight. It's way better with dark meat, I must say.

It's such a cheat to use store-bought biscuits. When I have the time to try them from scratch, I'll let you know the results. And you may prefer to cook the carrots along with the chicken. I cook them on the side so people can add how much they want, and they don't get overcooked. Try adding onions and fresh dill.

This dish will chase your summer chills away!?!

Easy Chicken and Dumplings
1 package boneless, skinless chicken thighs (5)
3 cans lower sodium chicken broth
salt & pepper

2 T. corn starch mixed with 1/4 cup cold water

1 can Pillsbury biscuits

cooked carrots and peas on the side

Place the chicken in a Dutch oven on the stove. Cover with chicken broth. Add a little water if needed to cover the chicken. Bring it up to a boil, skimming off any scum. Then, let it simmer gently until it's cooked through. (Mine took about 45 minutes.) Then, remove the chicken and shred it with two forks. Mix the corn starch with the water, and pour that into the simmering broth. Cut each biscuit into 4 pieces. Plop them into the broth. Submerge the biscuits a little with the back of your spoon. Cover for 10 minutes at a simmer. Remove the cover and cook until the biscuits are done, about 10 minutes more. Serve with cooked carrots and peas.

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