Chicken Thigh And Dumpling Stew
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
58
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
3 tbsps
Butter910 g
Chicken Thigh2 stalks
Celery (chopped)3 cloves
Garlic (finely chopped)400 g
Vegetable Broth (can)1 tsp
Paprika1 cup
Heavy Cream1 cup
Water280 g
Buttermilk Biscuit (can)Directions:
1
In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through
2
Remove the chicken pieces from the skillet and allow to cool
3
Using forks, pull meat from the bones and cut into small pieces or shred
4
Set aside
5
Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy
6
Remove strips from bacon grease and drain on a paper towel
7
Crumble the drained and cooled bacon and set aside
8
Reserve 1 tablespoon of the bacon drippings
9
Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven
10
Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent
11
Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease
12
Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water
13
Heat through, stirring regularly, about 5 minutes
14
Stir in the sweet corn and ground pepper
15
Tear each buttermilk biscuit into quarters and drop into the chicken stew
16
Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes
17
Remove from heat and serve with a garnish of crumbled bacon