Ingredients
- 2/3
- cup all-purpose flour
- 1
- teaspoon salt
- 3
- teaspoons chopped fresh or 1 teaspoon dried thyme leaves
- 8
- bone-in chicken thighs, skin removed
- 3
- tablespoons olive oil
- 1
- large onion, sliced (1 1/2 cups)
- 3
- cups chicken broth
- 2
- cups sliced celery
- 2
- cups sliced carrots
- 1/4
- teaspoon black pepper
- 2
- cups Original Bisquick™ mix
- 2/3
- cup milk
Directions
- 1 In large resealable food-storage plastic bag, mix flour, salt and 1 teaspoon of the fresh thyme (1/3 teaspoon dried). Add chicken to the bag, several pieces at a time, and shake to coat completely. In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add 4 pieces of chicken; cook 5 to 7 minutes, turning once, until browned. Transfer chicken to plate. Repeat with remaining chicken.
- 2 Add onion to remaining flour in bag; shake to coat completely. Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add onion; cook 6 to 7 minutes or until light golden brown. Add chicken back to Dutch oven. Sprinkle with 1 teaspoon fresh thyme (1/3 teaspoon dried). Add chicken broth. Heat to boiling; cover, and reduce heat to low. Simmer 45 minutes.
- 3 Add celery, carrots and pepper to Dutch oven. In medium bowl, stir Bisquick mix, milk and remaining 1 teaspoon fresh thyme (1/3 teaspoon dried) until soft dough forms. Drop by tablespoonfuls onto chicken. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.
Hot Mama Notes: This recipe was good. Not great, but good. Unfortunately, I don't think the amount of time and work that it takes is worth the result. Like I said, the meal was good, but not enough to justify the amount of time and work it took. So, I don't think I will make this recipe again. It was tasty, though, and my hubby and his brother really seemed to enjoy it.
As for the recipe itself, I used chicken breasts because that is all I ever have in the house. I used 3.5+ cups of carrots. I used 24 oz of chicken broth (2 cans). I used dried thyme because my fresh thyme isn't big enough to pick yet!! ;D
Hot Mama Grade: B+
I wanted to make the recipe below, but it is even *more* work, and it required a full chicken.
Ingredients
- 1
- cut-up whole chicken (3 to 3 1/2 lb)
- 2
- medium stalks celery (with leaves), cut up (about 1 cup)
- 1
- medium carrot, sliced (1/2 cup)
- 1
- small onion, sliced
- 2
- tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
- 1
- teaspoon salt
- 1/8
- teaspoon pepper
- 5
- cups water
- 2 1/2
- cups Original Bisquick™ mix
- 2/3
- cup milk
Directions
- 1 Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (atleast 165°F).
- 2 Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
- 3 In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
- 4 In medium bowl, stir remaining 2 cups Bisquick mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
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