- For the Stew
- 1 whole chicken cut up
- 3 quarts chicken stock
- 1 large onion, cut in half then chop only one half
- 5 garlic cloves, peeled
- 4 thyme sprigs
- 2 bay leaves
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons heavy cream
- For the Dumplings
- 1 cup Original Bisquick® mix
- 1/4 cup grated parmesan cheese
- 1/3 cup milk
To prepare stew, Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts stock and bay leaves, thyme and garlic, and 1/2 the onion. bring to a simmer. Reduce heat, and simmer 45 minutes. Remove chicken from pot; cool. Strain stock through a sieve into a large bowl. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator.
Strain stock and skim off fat from top. Return to pan Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).
In a dutch oven or large stock pot heat 1 tablespoon of oil over medium heat. Add the onion, carrots and celery stir and continue to cook until they are almost burnt. You want them nice and brown. Deglaze the pan with some stock or you can add a splash of white wine if you like. Get all those lovely bits up off the bottom.
Now add all of the stock to the veggies except for one cup. Take the remaining cup of stock and stir in 1 tablespoon of flour to make a slurry. Add to stock already in dutch oven mixing will so it doesn't get lumpy. Cook for 1 minute and reduce heat to low. Now add that cream, then add the cooked chicken, salt and pepper.
For the dumplings:
Add milk to Bisquick Parmesan mixture stirring with a fork just until dry ingredients are moistened. Drop one-third of dumpling batter by 8 heaping tablespoons onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.
Remove pan from heat; slowly pour stew over dumplings. Sprinkle with the chopped parsley and freshly ground black pepper. Serve immediately.