Smoky Chicken Stew With Dumplings
Why I Love This Recipe
This is good on a cold winter's day
Ingredients You'll Need
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)
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.
