- Cooking Time: 30-40min
- Servings: 6-8
- Preparation Time: 10-15min
- 1 Chicken, cut up
- Olive Oil & Butter
- 1tblsp ea Adobo and Lawry's seasoning
- 4-6 New Potatoes, sliced
- 1med Vidalia Onion, sliced
- 4-6cloved Garlic, chopped
- 1ea Green & Red Bell Peppers, sliced
- 1-2 Carrots, sliced
- 1stalk Celery, sliced
- Cumin, Oregano, Rosemary, Thyme, Red Pepper, Salt & Pepper, to taste
- 1c Italian Parsley, chopped
- 1/4-1/3c Flour
- 1/2-1c White Wine
- 3-4c Chicken Stock
- 1c +/- Bisquick
- 1/8c or so Chives or Parsley, finely chopped
- 1/3c +/- milk
- Heat oil & butter in large cast iron skillet, Dutch oven or large electric fryer on med heat.
- Season chicken pieces liberally with Adobo and Lawry's, and add to oil in skillet to brown, turning occasionally for even color.
- When a nicely browned but not necessarily cooked thru, remove from pan and set aside; make sure to place in platter/bowl that captures juices.
- Add potatoes, adding more oil if need be and 1/2c of stock, and brown & cook, 7-10min, turning frequently to prevent sticking.
- Add onion, garlic, peppers, carrots, celery, and season w/desired spices to taste; cook another 7-10min til browning and beginning to tender.
- Add parsley and stir; remove veggies from pot and set aside w/chicken.
- Add flour to drippings; stir well to cook roux a bit.
- Add wine slowly and blend well w/whisk to keep from lumping.
- Add 3c stock, blend well w/whisk and allow to simmer and become a thin gravy.
- In separate mixing bowl, blend together Bisquick, herb of choice and milk to form a sticky dough.
- Drop dough by spoonfuls into simmering gravy; add more stock as needed if it becomes too thick; it should be a rather thin sauce.
- Add chicken & accumulated juices and veggies back to pot; cover and simmer 10-15min til chicken and dumplings cooked thru and potatoes & carrots tender, stirring occasionally and adding small amounts of stock if need be to prevent undue sticking, but consistency when finished is not soupy (4c stock overall should do it unless heat is too high for very long and gravy gets thick too quickly).
- Serve HOT, garnished w/any leftover parsley and/or chives.
NotesMy grandma, a native of the cotton and tobacco fields of Arkansas, used to make fricassee w/Bisquick dumplings in an electric fryer when I was a kid. I still have that fryer, in fact. It still works. I'm 42 now; she died at 87. My guess is that fryer's probably 30+ yrs old. Still works. It's a PRESTO, I believe, and it has a ceramic interior insert, like a Crockpot. They don't make 'em like that anymore, do they?
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