Scavone Family Cookbook

 Chicken and Dumplings

This is a family favorite! The recipe is adapted from the Culinary Institute Cookbook, which was a Christmas gift from mom one year. 

2 T. butter

1 chicken, cut into pieces

1/4 C. chopped onion (I often use more)

1/4 C. celery, chopped, including the leaves (I often use more)

1 clove garlic, minced

2 T. flour

2 C. chicken broth

Salt, pepper, 1 bay leaf, 1 T. dry parsley, 1 tsp. dry basil

1 C. frozen peas

Dumplings (see below)

Preheat oven to 350. Heat the butter in a heavy oven-proof skillet. Brown the chicken and remove to a plate. Saute the onion, celery, and garlic until tender. Add the flour and mix. Add the broth and the spices and stir. Bring to a boil. Return the chicken to the skillet, spooning a little of the broth mixture over each piece. Bake, covered, at 350 for 40 minutes. 

Just before the 40 minutes is up, make the dumplings* by mixing all together:

1 C. baking mix (e.g., Bisquick)

1/2 tsp. dry basil

1/3 C. milk

Remove chicken from oven and turn oven up to 425. In the meantime, add the peas to the chicken mixture and bring to a boil on the stovetop. Drop the dumplings by large spoonfuls onto the stew. Bake at 425 for 10 minutes uncovered and for another 10 minutes covered. Serve hot! 

*We really like the dumplings so I sometimes increase the amount of dumplings for this recipe.