Recipe: Skillet Chicken and Chive Dumplings (using biscuit mix)

SKILLET CHICKEN AND CHIVE DUMPLINGS

"Chicken and dumplings is a staple in Pennsylvania Dutch country, where Melanie's maternal grandmother was born and raised, Grandma, an extraordinary cook and a forward-thinking woman, was an early fan of Bisquick, one of the first real convenience foods on the market. This modern woman of the Depression era figured it had all the same things she used to make dumplings - flour, shortening, buttermilk, and leavening - which she had hard time getting during those years, As a working mom, she also prized the idea of saving time. So, in honor of Grandma, we continue the Bisquick traditions but add the even greater time savers of store-sliced carrots and celery, and butcher-prepared boneless chicken. Grandma served her chicken and dumplings with steamed green peas and baked apples (and the apples weren't even dessert-grandmas are really smart), No need to change that."



1 pound skinless, boneless chicken, cut into 1 1/2-inch chunks
Salt and freshly ground pepper
3 tablespoons butter
2 cups thinly sliced carrots
2 cups thinly sliced celery
3 cups chicken broth
2 tablespoons chopped fresh mixed herbs, such as marjoram mint, and/or thyme, divided use
FOR THE DUMPLINGS:
1 1/2 cups buttermilk baking mix (such as Bisquick)
1/2 cup milk
1/4 plus 2 tablespoons snipped chives, divided use

Season the chicken lightly with salt and pepper. In a large, deep skillet with a lid, heat the butter. Cook the chicken over medium-high heat, turning once, until golden on both sides, about 8 minutes total. Transfer the chicken to a plate.

Add the carrots and celery to the skillet. Reduce the heat to medium and cook, stirring often, until the vegetables are softened, about 5 minutes.

Return the chicken to the pan, add the broth and 1 tablespoon of the chopped herbs, and bring to a simmer.

(The chicken may be prepared to this point up to 4 hours ahead and refrigerated. Reheat before adding the dumplings.)

TO MAKE THE DUMPLINGS:
In a mixing bowl, stir together the baking mix, milk, remaining 1 tablespoon of mixed herbs, and 2 tablespoons of the chives and continue stirring until a soft dough forms.

Drop the dough by heaping teaspoons onto the simmering stew. Cover, reduce the heat to medium-low, and simmer until the dumplings are puffy and cooked through, 15 to 17 minutes.

Gently stir in the remaining 1/4 cup of chives. Season to taste with salt and pepper.

Makes 4 servings
Source: A Flash in the Pan by Brooke Dojny and Melanie Barnard