Friday, March 8, 2019

Chicken and Sage Dumplings

1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces I made a roast chicken a couple of days ago so I had lots of prepared meat to use
5 1/4 cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons) I made my own broth from the carcass of the roast chicken
2 cups water
1 medium onion, chopped
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves I had no thyme, fresh or dried, so I just started sniffing spices until I found one that I thought would suit the recipe.  Don't laugh.  I used a couple of spoonfuls of foccacia seasoning from Epicure
1 1/4 teaspoons salt
3/4 teaspoon pepper
1 bag (16 oz) frozen mixed vegetables  I used 2 diced potatoes, 2 stalks of celery diced and 1 really large carrot diced as well as 1 cup of frozen peas
3 cups Bisquick Heart Smart® mix  I used regular Bisquick
1 cup buttermilk I used regular milk
1/2 teaspoon poultry seasoning

In large Dutch oven, stir together chicken, broth, water, onion, sage, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally, until chicken is no longer pink in center. Add frozen vegetables. Heat to boiling over medium-high heat.
In medium bowl, stir Bisquick mix, buttermilk, poultry seasoning and remaining 1/4 teaspoon each salt and pepper until blended. Drop dough by rounded teaspoonfuls into boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook uncovered 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover; cook 10 minutes longer. Garnish with thyme sprigs, if desired.

Makes 8 servings
Just one more time that I took a perfectly good recipe and made it mine . . . LOL.  The original recipe came from  Hal loved it so much he kept grasping my forearm across the table and sighing.  It was hysterical.

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