Chicken Stew & Drop Biscuit Dumplings

Prep: 15 minutes; Cook: 2 hours 20 minutes; Rest: 1 hour; Serves: 4


Ingredients

5 chicken thighs, bone-in & skin on

1 medium onion, diced

2 garlic cloves, minced

1 tablespoon dried parsley

1 tablespoon sea salt

1 teaspoon garlic salt

1/2 teaspoon black pepper

1/2 teaspoon poultry seasoning

2 dried bay leaves

1 cup whole milk


For the dumplings:

1/8 cup canola oil

1/2 cup whole milk

1-1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon dried parsley


Directions

In a Dutch oven or a large heavy-bottomed soup pot, add the chicken, onion, garlic, parsley, sea salt, garlic salt, pepper, poultry seasoning and bay leaves. Fill the pot with water, just enough to cover the chicken. Set to boil over high heat, then cover and reduce heat to medium-low and continue simmering for 2-hours.


Remove the pot from the stove and pull out the chicken (be careful - it will be very tender, and it may fall apart as you grab it); set the chicken aside. Throw out the bay leaves. Place the pot of stock in the fridge, uncovered, and let it cool for an hour. Pull the chicken off the bone, chop into bite-sized pieces and store it in the fridge while the stock cools. 


After the stock has cooled down, skim off the fat that's risen to the top and throw it away. Place the pot back on the stove, add the chicken and the milk, and bring it back to a boil. Reduce heat and continue to let  it simmer while you make the dumplings.


To make the dumplings:

In a medium bowl, mix together the oil and milk. Add the flour, baking powder, salt, pepper and parsley, and stir together until the dough just comes together - don't stir too much, or the already stiff dough will turn gummy and tough.


Drop the dumplings by rounded tablespoonfuls gently onto the simmering chicken stew - they should rest  on top, half-way submerged. Once you've used all the dough, cover the pot tightly, and then let them cook (undisturbed - don't peek!) for 20-minutes.


Serve hot over rice, or just by itself as a stew. Delicious as leftovers!


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