Ingredients
F
For the Chicken Seasoning:
l
2–2.5 lb boneless skinless chicken thighs
g
2 tsp garlic powder
o
2 tsp onion powder
T
2 tsp Tony’s No Salt
t
½ 1–1 tsp smoked paprika
b
¾ tsp black pepper
S
Small pinch of salt if needed
F
For the Vegetables & Herbs:
m
1 medium onion, diced
c
2 celery stalks, diced
c
2 carrots, sliced
g
3 –4 garlic cloves, minced
t
½ 1–1 tsp fresh chopped thyme
v
½ tsp very finely chopped fresh rosemary
b
2 tbsp butter
S
Small drizzle of oil
a
1 additional tbsp butter for the roux
F
For the Broth Seasoning:
c
1 tbsp chicken bouillon
T
½ tsp Tony’s No Salt
f
4 tbsp flour
c
1 can cream of chicken soup
W
½ tsp Worcestershire or soy sauce
c
4 cups chicken stock
b
1 bay leaf
S
Small pinch smoked paprika
S
Small pinch white pepper
F
For the Dumplings:
B
2 cups Bisquick
m
⅔ cup milk
Directions
1
Season the chicken thighs generously with garlic powder, onion powder, Tony’s, smoked paprika, and black pepper.
l
2–2.5 lb boneless skinless chicken thighs
g
2 tsp garlic powder
o
2 tsp onion powder
T
2 tsp Tony’s No Salt
t
½ 1–1 tsp smoked paprika
b
¾ tsp black pepper
2
Warm the butter with a little oil in a heavy pot and sear the chicken 3–4 minutes per side until deep golden and caramelized, then remove it from the pot and set aside.
b
2 tbsp butter
S
Small drizzle of oil
3
Add the onion, celery, and carrots into the leftover fat and cook 8–10 minutes until softened and glossy.
m
1 medium onion, diced
c
2 celery stalks, diced
c
2 carrots, sliced
4
Stir in the fresh thyme and finely chopped rosemary so the herbs bloom in the fat, then add the garlic during the last minute.
t
½ 1–1 tsp fresh chopped thyme
v
½ tsp very finely chopped fresh rosemary
g
3 –4 garlic cloves, minced
5
Add the extra tablespoon of butter and let it melt, then sprinkle in the flour and stir to form a smooth roux.
a
1 additional tbsp butter for the roux
f
4 tbsp flour
6
Add the bouillon, Tony’s, smoked paprika, and a pinch of white pepper, then fold in the cream of chicken until everything is coated.
c
1 tbsp chicken bouillon
T
½ tsp Tony’s No Salt
S
Small pinch smoked paprika
S
Small pinch white pepper
c
1 can cream of chicken soup
7
Add the Worcestershire or soy sauce, pour in the chicken stock, and drop in the bay leaf.
W
½ tsp Worcestershire or soy sauce
c
4 cups chicken stock
b
1 bay leaf
8
Return the seared chicken to the pot and let it simmer gently until fork-tender (about 15–20 minutes).
9
Remove the chicken, shred it, and return it to the broth. The base should be medium-thick now and will finish tightening once the dumplings steam.
10
Stir together the Bisquick and milk until a sticky dough forms.
B
2 cups Bisquick
m
⅔ cup milk
11
Pull off small spoonfuls and gently drop them on top of the simmering broth without rolling or stirring them down.
12
Cover and let the dumplings steam 12–15 minutes until fluffy while the gravy thickens to a spoon-coating consistency.
13
If the gravy gets too thick, loosen it with a splash of warm chicken stock or milk.
14
Finish with fresh parsley sprinkled on top right before serving.
