My New Favorite Comfort Food Plus a Recipe!

chicken and dumplings in a bowl with a spoon

I have a new favorite food. The previous title-holder was beef bourguignon, I mean, how can you go wrong with sirloin soaked in red wine? Heaven in a bowl. Well, the throne has been usurped, because chicken and dumplings has taken its place. Jokingly, I refer to it as the peasant’s beef bourguignon as the ingredients are inexpensive and there’s no need for high-quality ingredients (like a filet of beef). A good old roasting chicken or a few boneless skinless chicken breasts will do. Plus, you don’t even have to make the dumplings from scratch, you can use a can of refrigerated biscuits that you separate and quarter! As a non-baker, you know I love that. 

There’s just something so comforting about the richness and heartiness of the dish. Plus, when one of the cloud-like biscuits makes its way into a bite, it just takes things to the next level. It’s so easy to make too, especially with the shortcuts I figured out. Check out my personal recipe for chicken and dumplings below!

Southern Style Chicken and Dumplings
Servings: 4-6
Prep Time:
10 minutes
Cook Time: 30 minutes

4 boneless, skinless chicken breasts
2 C. celery, chopped
1 lg. onion, chopped
4 red peppers, roasted and minced
1 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
1 10-oz. can chicken gravy
1 10-oz. can condensed cream of celery soup
1 can refrigerated buttermilk biscuits, separated and quartered

Season the chicken breasts liberally with salt and pepper and sear in an oiled skillet on high heat for 2 minutes per side. After both sides have browned, lower heat to medium and continue to cook for about 4 minutes per side (cooking time depends on the thickness). After this, remove the breasts from the pan and wrap tightly in foil. Set aside.

Place the chopped onion, red pepper, celery, salt, garlic powder, and pepper  into the hot skillet and cook for a couple of minutes. When the vegetables are still tender but starting to give, add about a half cup of cold water to de-glaze the bottom of the pan. Cook until most of the moisture has evaporated. Turn the heat to low and add chicken gravy and cream of celery soup. Cover.

While the sauce simmers, chop the chicken breasts into 1 inch cubes. Add the chopped chicken and the quartered biscuits into the pot. Simmer for at least 15 minutes on medium-low heat, or until the dumplings have lost their doughy consistency. Serve hot in a bowl. Enjoy!

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