Shelly's Recipe

SKILLET CHICKEN AND CHIVE DUMPLINGS

Category: Casseroles - Chicken and Turkey

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
1 1/2 cups buttermilk baking mix such as Bisqulck
1/2 cup milk
1/4 plus 2 tablespoons snipped chives

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 held at cool room temperature or refrigerated. Reheat before adding 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