Chicken And Biscuit Dumplings
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Serves/Makes: 6
Ready in: > 5 hrs
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 pounds chicken pieces, cut up
- 2 cups chicken broth
- 2 stalks celery
- 1 tablespoon minced fresh parsley
- 2 carrots, peeled and sliced
- 1 teaspoon black pepper
- salt, to taste
- 1/2 teaspoon ground allspice
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons flour
- 1 can (8 count size) refrigerated biscuit dough
Heat the butter and oil in a large skillet over medium-high heat. Add the chicken and onion and cook, turning as needed, until browned on all sides. Add the chicken, onion, and oil mixture to the crock pot. Add the broth, celery, parsley, carrots, salt and pepper, allspice, and white wine to the crock pot. Cover the crock pot and cook on low heat for 5 hours or until the chicken is cooked. Remove the chicken to a platter or cutting board and let sit until cool enough to handle. Turn the crock pot to high heat. Combine the flour and heavy cream until smooth. Stir into the crock pot. When the chicken has cooled, cut the meat from the bones. Discard the bones and cut the meat into bite-sized pieces. Return the meat to the crock pot. Open the package of biscuits and cut each biscuit into quarters. Drop the quarters onto the liquid in the crock pot. Cover the crock pot and cook on high heat for 30 minutes or until the dumplings are cooked and the liquid in the crock pot has thickened.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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