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Ingredients
- 3 to 3 1/2 pound stewing chicken, cut up
- 4 celery stalk tops
- 1 med. carrot, cut into 1/2 inch slices
- 1 sm. onion, sliced
- 2 sprigs parsley
- 2 teaspoon salt
- 1/8 teaspoon pepper
- 5 c. water
- 1/2 c. Bisquick
Directions
- Mix ingredients with fork. Spoon dough onto boiling stew. Cook uncovered over low heat 10 min; cover and cook 10 min longer. Makes 10 to 12 dumplings.
- In large saucepan or possibly Dutch oven, place all ingredients, except Bisquick and dumpling dough. Cover pan and heat to boiling. Cook over low heat about 2 hrs or possibly till chicken is tender. Remove chicken and vegetables from pan. Skim 1/2 c. fat from broth. Remove broth from saucepan, reserving 4 c..
- Heat fat in saucepan; blend in Bisquick. Cook over low heat, stirring till mix is smooth and bubbly. Remove from heat; stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to pan; heat.
- Prepare dumpling dough from recipe. Drop dough onto warm chicken and gravy. Cook uncovered over low heat, 10 min; cover and cook 10 min longer. Place chicken and dumplings in serving dish; pour gravy over top. 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 181 | 58% |
| Total Fat 20.1g | 25% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 791mg | 33% |
| Potassium 334mg | 10% |
| Total Carbs 6.79g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.87g | 1% |
| Protein 24.22g | 39% |
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