Chicken and Biscuit Dumplings

 

Chicken and Biscuit Dumplings are absolutely wonderful and heart-warming. I love the comfort a big bowl brings on a cold winter day!! Feel free to sub out dumplings of your choice if that's your preference! We are actually cooking this recipe tonight with Mary B's Dumplings. Yum!!

Season chicken thighs with poultry season on both sides. In a dutch oven, melt the butter and olive oil over med/high heat. In batches, brown the chicken on both sides, remove and set to the side. Please don't skip browning the chicken. This step creates so much flavor.

In the dutch oven add the onion, carrots, and celery to the drippings . When they begin to soften add the garlic and cook for 1 min more. Next, return chicken back to pot along with broth, thyme, bay leaf and sherry. Bring to a simmer and cook for 30 min. Remove chicken, shred and add back to pot. Tip: place chicken in freezer for 7 min to cool enough to handle for shredding.

Add biscuit dough to top of soup and cover with a lid. Simmer for 12-15 min. Or alternatively add your dumplings here and cook according to directions.

Ladle in bowls, garnish and enjoy wrapped in a blanket!!

Ingredients: 1 TBS olive oil 1 TBS butter 2 lbs boneless/skinless chicken thighs 1 TBS Poultry Seasoning 2 garlic cloves, diced 1 white onion, diced 1 celery stick, diced, 2 carrots, diced 2 TBS fresh thyme 1 bay leaf 10 cups of chicken broth 1 tsp sherry 1 can biscuits or dumplings of choice Garnish: Rosemary Thyme Hot Sauce Season chicken thighs with poultry season on both sides. In a dutch oven, melt the butter and olive oil over med/high heat. In batches, brown the chicken on both sides, remove and set to the side. Please don't skip browning the chicken. This step creates so much flavor. In the dutch oven add the onion, carrots, and celery to the drippings . When they begin to soften add the garlic and cook for 1 min more. Next, return chicken back to pot along with broth, thyme, bay leaf and sherry. Bring to a simmer and cook for 30 min. Remove chicken, shred and add back to pot. Tip: place chicken in freezer for 7 min to cool enough to handle for shredding. Add biscuit dough to top of soup and cover with a lid. Simmer for 12-15 min. Or alternatively add your dumplings here and cook according to directions. Ladle in bowls, garnish and enjoy wrapped in a blanket!!