Chicken and Dumplings: Bear Style
This is our version of a delicious Southern Classic meal. In fact, it is my Bear’s recipe, which she modeled after one of Rachael Ray’s recipe in a small “Kid Food cookbook.”
My brother makes his recipe for us which is absolutely fabulous. His recipe is from his mother-in-law Peg and your waist line will grow just by looking at your plate. I am not kidding, his chicken and dumplings is amazingly delicious but will clog any and all arteries in your lovely body! I am glad Bear’s is more health friendly…although when you are homesick, tired, sick or just down and out….well my brother’s chicken and dumplings is what you want.
Today I am NOT homesick, tired or down and out….I am just trying to get through the back to school madness…and all the birthdays our family has going in the month of August. Seriously it is INSANE how many people’s birthday are in August.
Not only do we have extended family and friends to celebrate and acknowledge but on the home front: Bear’s birthday is the 10th, my nephew “Prince Charming” the 11th, my brother Christian the 12th and Sunshine the 14th. I mean really….and I was told it’s all my fault…also the fact that school started on the 10th is also MY fault….where’s the wine? and the vodka? and the bag of potato chips….mmmm I might actually be down and out? Who knew?
2 pounds boneless skinless chicken breasts cut into bite size
1/2 cup all-purpose flour, seasoned with salt, pepper and dried basil (about 1 teaspoon each)
2 ribs celery, cut into medium pieces
1 onion chopped
1 large potato peeled and diced (1-inch pieces)
2 carrots peeled and chopped
3 cups Bisquick mix
3/4 cup water
1/2 cup fresh flat-leaf parsley roughly chopped
7 cups low-sodium chicken broth (or vegetable if you prefer)
In a large bowl dredge your chicken in your flour mixture. Shake off excess flour and set aside.
In a large dutch oven or cast iron pan (really large), heat a couple tablespoons olive oil and brown your chicken on all sides. You may choose to do this in batches in your pan is not very large. Do not over crowd your pan otherwise your chicken will not brown but simply steam in your pan. Once all your chicken is brown remove to a side plate. Add more olive oil if need and sautee your celery, onion, potato, and carrots. Cook for 3-4 minutes, return your chicken to your pan and toss everything together well. Add your 7 cups chicken broth and bring to a boil, reduce to a simmer and cook uncovered for about 10 minutes until potato is soft (but not 100% ready) and broth has thickened.