Monday, April 14, 2014

Recipe: Skillet Chicken with Biscuit Dumplings

Canned biscuits can substitute for dumplin’s when you’re in a pinch …


1 chicken, cut up, or chicken pieces, 3-3 ½ pounds, skinned
½ tsp salt
1 tsp paprika
¼ C (½ stick) butter
10 ¾ oz chicken stock (preferably homemade—see recipes in Basics section)
1 small onion, chopped
½ tsp poultry seasoning
½ tsp black pepper
1 lb bag frozen vegetables, any variety, thawed
1 package refrigerated biscuits
Parsley, minced, for garnish

Sprinkle chicken on both sides with salt and paprika. Melt butter in a large deep skillet or Dutch oven. Add chicken pieces and sauté until browned on all sides. Remove chicken, pour out drippings, and add broth to skillet. Add onion, poultry seasoning, and black pepper. Return chicken to skillet, moving aside onions. Bring to a boil, cover, and simmer 25 minutes. Add vegetables to skillet around chicken pieces. Return liquid to boiling. Top chicken and vegetables with biscuits. Simmer uncovered for 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Sprinkle with parsley.

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