Ingredients
- 4 tbs butter
- 1 1/2 lbs chicken Boneless, skinless
- 1 onion
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups water, hot
- 14 1/2 oz chicken broth
- 3 carrots, sliced
- 3 celery, sliced
- 1 1/4 cup biscuit mix
- 1/2 cup milk
- Thyme Garnish
Instructions
- In a deep skillet or Dutch oven, melt butter over medium-high heat. Add chicken and season with salt and pepper to taste. Brown on each side, 2-3 minutes, then remove from pot.
- Add onion and garlic to the pan and sauté until tender, about 5 minutes.
- Add flour to the pan. Cook for 1 minute, stirring continuously.
- Slowly add water and chicken broth, stirring to combine.
- Bring mix to a boil over high heat.
- Add carrots, celery, chicken, and accumulated juices to the pan.
- Reduce heat to low. Cover and cook for 20 minutes. Add any additional salt and pepper or other spices at this stage.
- Remove chicken to a clean serving dish, cover to keep warm.
- Combine biscuit mix and milk in a separate bowl.
- Once mixed, drop rounded spoonfuls into hot liquid.
- Cook uncovered for 10 minutes, then cook covered for 5 minutes.
- Ladle stew and dumplings over chicken. Garnish with thyme sprigs.
Notes
Try adding herbs like rosemary and thyme to the broth, or punch it up with fresh jalapeños for a spicy kick.
