Bisquick Chicken and Dumplings

• 分量: 6 servings
• 調理時間: 45 minutes
• 総時間: 1 hour 45 minutes

材料

4-5 pound whole chicken (package of liver, gizzards and neck removed)

1 medium onion (chopped)

2 stalks celery (chopped)

2 medium carrots (chopped)

1 bay leaf

6-8 cups water

2½ teaspoons kosher salt (divided, plus more if needed)

½ teaspoon dried thyme

2 teaspoons extra virgin olive oil

8 ounces mushrooms (white or cremini, chopped)

1 cup frozen corn

¾ cup frozen baby lima beans

1 tablespoon fresh parsley (chopped, optional)

1 cup Bisquick baking mix (regular or buttermilk)

1 tablespoon chives (minced)

½ teaspoon cracked black pepper

½ cup water

手順

STEW THE CHICKEN:

Transfer a 4-5 pound whole chicken to a large Dutch oven and add 1 medium onion, 2 stalks celery, 2 medium carrots, 1 bay leaf, 6-8 cups water, ½ teaspoon dried thyme and 2 teaspoons kosher salt.

Cover the pot with the lid and bring to a boil over medium-high heat. Reduce the heat to a simmer and place the lid slightly askew on the Dutch oven so a bit of steam can escape as the chicken stews.

Simmer for 15-20 minutes and carefully use a pair of tongs to flip the bird over. Cook for an additional 15-20 minutes, ensuring the entire fowl is thoroughly cooked.

Use the tongs to drain any liquid from the chicken and transfer it to a cutting board to cool.

Dip a spoon into the stock, test its flavor, and adjust as needed, but be wary of over-salting.

While the bird rests, heat a large skillet over medium-high heat. When the pan is hot, add 2 teaspoons extra virgin olive oil and swirl to coat the bottom of the skillet. Add 8 ounces mushrooms and ½ teaspoon of kosher salt. Cook for 6-8 minutes until the fungi have given up their liquid and are browned. Set aside.

SHRED THE CHICKEN:

Use your clean hands to remove the skin and bones from the chicken. Shred the meat into bite-sized chunks.

MAKE THE BISQUICK DUMPLINGS:

In a medium bowl combine 1 cup Bisquick baking mix, 1 tablespoon chives, and ½ teaspoon cracked black pepper. Whisk to combine. Pour in ½ cup water and stir until there are no dry bits remain and a thick dough forms. Set aside.

ASSEMBLE THE BISQUICK CHICKEN AND DUMPLINGS:

Remove the bay leaf from the stock and bring the stock to a simmer. Add add the shredded chicken and sauteed mushrooms back. Once the stock is simmering again, stir in 1 cup frozen corn, and ¾ cup frozen baby lima beans. Bring the stew back to a simmer.

Once the stock is bubbling, drop tablespoonfuls of the Bisquick dough over the boiling stock. Place the lid tightly on the Dutch oven. reduce the heat to medium and set a timer for 15 minutes. Do not lift the lid while the dumplings steam.

Remove the lid and sprinkle with 1 tablespoon fresh parsley, if desired.

栄養

• カロリー: 490.41 kcal
• 脂肪総量: 26.82 g
• 飽和脂肪: 7.33 g
• 不飽和脂肪: 17.3 g
• トランス脂肪: 0.14 g
• コレステロール: 109.26 mg
• ナトリウム: 1378.42 mg
• 炭水化物総量: 29.8 g
• 食物繊維: 4.01 g
• 糖質総量: 5.02 g
• タンパク質: 32.77 g