Daddy’s Chicken n’ Dumplins

In a deep stock pan, add the chicken thighs, carrots and onions to the olive oil on medium heat. Cook until veggies are slightly tender and chicken is golden. Cover with water and add bay leaf, pinch of sea salt and pepper.

Cook on Medium High until you have a rolling boil. Be sure the chicken is cooked and looks as though it’s falling off the bone. With tongs, take the chicken thighs out and let cool. Discard the skin and take the meat off the bones. Set aside.

* If you decide to use boneless chicken breasts instead of thighs, I usually add only two cups of water and add two cups of regular chicken stock for more flavor.

Mix the Wondra as directed to thicken the chicken mixture. Usually it takes 2 Tablespoons of Wondra to 1/4 cup of cold water. Stir thoroughly and slowly add one cup of hot broth to the Wondra mixture. Then add that mixture back to the pot (otherwise the thickening agent will clump and you’ll find a pretty yucky tasting stew). I use between 6 to 8 Tablespoons for a stew or soup, to thicken it good. Add 2 Tablespoons at a time as not to thicken too much.

After the stew is thickened, add in frozen or fresh peas, and the chicken that you took off the bone.

As the stew is cooking, mix one cup of milk with 2 1/4 cups of Bisquick (I add fresh ground pepper, but feel free to add some herbs to the dumplins too). Stir well until it’s dough consistency. Add drops of the dough to the stew and let them continue to cook with a rolling boil until they come up to the top.

Serve over mashed potatoes.