Skillet Chicken and Biscuit Dumplings |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A very easy skillet adaptation of a great comfort food - and with almost no clean-up since everything is in a single pan. This is yet another adaptation of a My Great Recipes card. The original recipe called for one cut-up chicken, I prefer to use just thighs. You can pick any pieces/parts you want. I'd stay away from boneless, though, I think it would dry out too much. (Please correct me if I'm wrong!) Ingredients:
6 chicken thighs (with or without skin, your choice) |
1 teaspoon paprika |
1/4 cup butter or 1/4 cup margarine |
1 (10 3/4 ounce) can condensed chicken broth |
1 tablespoon minced onion (fresh or dried) |
1/2 teaspoon poultry seasoning |
3 cups frozen peas and carrots (thawed) |
1 (8 ounce) package refrigerator buttermilk biscuits |
Directions:
1. Sprinkle paprika over chicken.
2. Melt butter in large skillet. Add chicken pieces and brown in the butter. Pour off drippings.
3. Add enough water to the broth to equal 1 1/2 cups.
4. Pour over chicken. Add onion and seasonings.
5. Cover and simmer for 25 minutes.
6. Add peas and carrots and top with biscuits.
7. Simmer, uncovered for 10 minutes.
8. Cover and simmer another 10 minutes.
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