Choosing your chicken:
I buy only the thighs with skin on for more flavor, but have substituted skinless breasts for a healthier alternative. Either way, you want bone-in bird. For a larger feast, double the ingredients, and use a whole chicken, cut into 8 sections.
- 1 lb. chicken thighs
- 1 Tbsp. Butter
- 1/2 onion, chopped
- 2 cloves garlic, peeled
- 3 Tbsp. Italian Seasoning
- 3 Tbsp. Powdered Chicken Broth Mix
- 4 cups water
- 3 pinches of Kosher Salt and Cracked Pepper
- 3 cups bisquick
- 1/2 cup milk
- 1/2 cup heavy cream
- Pinch of salt
- Large Dutch Oven or Heavy Stock Pot with lid
- Mixing Bowl
- Cutting Board
- Clear plastic wrap
With the dutch oven, melt the butter on medium heat and sweat the onions completely. Add garlic, italian seasoning and broth mix and saute for one minute.
Add the water, salt & pepper, raise the heat to medium high, and add the chicken. Bring to a boil. Make sure the water just covers the chicken, so add more if you need to. Boil the chicken until the juices run clear.
In a large mixing bowl, combine Bisquick, salt, milk and heavy cream, and stir until a gooey dough forms. Cover with clear plastic wrap and set aside.
Remove chicken from pot and place on cutting board to cool, turn heat to low. Let chicken sit for about 10 minutes, and then seperate the skin, meat and bones, adding the meat back to the pot.
Bring the heat back to medium until it begins to bubble, and gently drop spoonfull sized dumplings to the boiling water. Boil for about 12 minutes.
The dumplings should thicken the stock to a gravy, but if you'd like to thicken it, use 1 tablespoon of corn starch in a small cup of cold water, mix until dissolved, and slowly add to pot, continuously stirring.