Under the weather today in more ways than one, I got an early start on supper to soothe the bronchial beast within and deal with the fact that — hyacinth and calendar aside — spring hasn’t quite yet arrived. Jolene Ketzenberger today wrote about comfort foods in her IndyStar column, so I got the idea for chicken and dumplings. This recipe is so easy and so good, and if you’re a cream of mushroom soup snob, get over it. You won’t recognize it in the finished product. I like it with a plain steamed green veggie (we’re having broccoli) and a glass of Chardonnay:
6 boneless, skinless chicken thighs
Oil for frying
Flour for dusting
Seasoned salt to taste
1 can cream of mushroom soup
1 can refrigerated biscuits (10)
1 soup can milk
1 soup can water
Add oil to frying pan and heat. Put a small amount of flour into an old bread bag and add chicken thighs you have rinsed and patted dry. Shake until chicken parts are well coated. Add chicken to heated oil and sprinkle with seasoned salt. Brown thoroughly on one side and turn, season again and brown thoroughly on second side. Briefly flip back to other side. Chicken is fully cooked when it’s brown and begins to “sweat.” Remove from heat. In a Dutch oven or very large pot, combine soup, milk and water; bring to a boil, stirring frequently. Pinch biscuit dough in thirds and drop into the boiling mixture. Cook about 10 minutes, until dough is cooked through. Add the soup-biscuit mixture to the frying pan, give the whole thing a stir and cook over medium-low heat, stirring occasionally until the gravy is cooked down, about 30 minutes.
Sympathies to Jolene on the loss of her mother.
Have a great evening.