• Cooking Time: 30
  • Servings: 6-8
  • Preparation Time: 10


  • 2 lbs boneless skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 4 slices bacon, cut into small pieces
  • 3 carrots, cut up
  • 3 celery ribs, cut up
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 tablespoons flour
  • 1 cup dry red wine
  • 1 tablespoon Dijon mustard
  • 5 1/2 cups chicken broth
  • 1/2 teaspoon liquid smoke flavoring
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/4 cups biscuit mix (prepared with chicken broth instead of the water according to the package directions)


  • Heat a heavy bottomed large, wide pot or pan over high heat.
  • Cut the chicken into bite size pieces.
  • Add oil to the pan and heat.
  • Add chicken and caramelize for 2 minutes on each side.
  • Remove chicken from pan to a shallow dish and cover loosely with
  • foil.
  • Reduce heat to medium high.
  • Add bacon to the pan and brown bacon at edges, rendering fat.
  • Add carrots and celery to the pan, bay leaf and thyme.
  • Stir and cook vegetables 4 minutes.
  • Add flour to the pan, stir and cook another minute.
  • Whisk in wine and mustard and scrape up pan drippings and burned
  • bottom.
  • Add broth.
  • Cover and bring liquid to a boil, 1 to 2 minutes.
  • Mix biscuit mix.
  • Add chicken back to the pan and settle it in so that it is covered
  • with sauce.
  • Use salt and pepper to season according to individual tastes.
  • Drop large spoonfuls of biscuit mix into the pan onto the surface of
  • the stew, leaving room for the dumplings to puff up, and cover the
  • pan.
  • Cook 8 minutes until dumplings plump.
  • Serve stew with dumplings.


This is good on a cold winter's day

Categories: Dinner  Poultry  Soup  Stew 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!