Making things from scratch is a wonderful thing. All the time, love, and passion that goes in to taking base ingredients and molding them into a completed dish is something to be respected and revered.
I didn’t feel like doing all that work. I wanted to plop stuff into a pot, and boil it off.
So, here we go. Slap-together chicken and dumplings.
5(ish) pounds of boneless-skinless chicken thighs.
3 32oz tetrapacks of low-sodium chicken broth
1 26oz can of cream of chicken soup
1 10oz can of cream of mushroom with roasted garlic soup (couldn’t hurt right?)
2 large cans of “Grands” style buttermilk biscuits
1/2 cup AP flour
1/4 cup oil (olive/canola/blended/whatever)
2 TBSP butter or margarine
1 TBSP dried thyme (divided)
1 TSP dried parsely
1 TSP ground black pepper (divided)
1TSP seasoned salt
1/2 TSP hot sauce (Tabasco/Texas Pete/Crystal/Louisiana/whatever)
Rinse chicken and pat dry. Trim any excess fat that hangs off. Drop the thighs into a bowl and coat them with the oil making sure to get all pieces equally covered.
Place them cut-side down on a sheet pan (foiled if you want) making sure to roll them back into their standard thigh shape. Keep the chicken as uniform in size as possible (that’ll make it cook more evenly.)
Sprinkle the chicken with all of the seasoned salt, half the thyme, and half the black pepper.
(Here’s a few more shots of raw chicken and seasonings for absolutely no reason. Did I mention I was sleepy? Also, I’m a crap photographer that likes to play with his cellphone camera.)
Preheat the oven to 425. Once it’s up to temp, bake the chicken for 20-30 min or until internal temp is 160 degrees.
While the chicken is baking fill a large stock pot with all of the broth, both cans of soup, hot sauce, and the remainder of the spices. Make sure there’s at lease half a pot of room left for the chicken and dumplings. Cover, set on med-high heat and bring to a boil.
While our pot is heating up and the chicken is baking, lets make some dumplings. Put your 1/2 cup of AP flour into a bowl large enough to do some coating.
Pop the biscuits and separate. Cut each biscuit into 4 equal pieces.
Then drop them into the flour.
…and shake until evenly coated. Remove and reserve for later.
The flour will help thicken the stew as well as keep the dumplings from sticking together during the cooking process.
Chicken’s done! Let it rest for 20 minutes. No touchy.
(Here’s another picture of chicken. Randomness.)
Once it’s rested, get to chopping. Nice big chunks. Set these aside.
Pot should be boiling now. Add the dumplings a handful at the time until they’re all in there. You’ll probably have to sink them down with a spoon, but, be gentle. We don’t want them broken up. Bring the pot back to a boil and reduce heat to a simmer. Cover and cook for 15-20 minutes or until dumplings are cooked through.
Once the dumplings have finished, add your butter and chopped chicken and stir lightly. After 3 minutes on the heat, cut the eye off and let sit for 5 minutes. By then the chicken should be warmed back through and you’re ready to serve.
Hmmm… never noticed that sticker on my big plastic spoon. Wonder what it’s made of? It’s survived about 300 trips through the dishwasher…
Anyways, Happy eating.