Smoky Chicken Stew With Dumplings

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• 4 slices bacon, cut into small pieces
• 3 carrots, cut up
• 3 celery ribs, cut up
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons flour
• 1 cup dry red wine
• 1 tablespoon dijon mustard
• 5 1/2 cups chicken broth
• 1/2 teaspoon liquid smoke flavoring
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/4 cups biscuit mix (prepared with chicken broth instead of the water according to the package directions)

Recipe

• 1 heat a heavy bottomed large, wide pot or pan over high heat.
• 2 cut the chicken into bite size pieces.
• 3 add oil to the pan and heat.
• 4 add chicken and caramelize for 2 minutes on each side.
• 5 remove chicken from pan to a shallow dish and cover loosely with foil.
• 6 reduce heat to medium high.
• 7 add bacon to the pan and brown bacon at edges, rendering fat.
• 8 add carrots and celery to the pan, bay leaf and thyme.
• 9 stir and cook vegetables 4 minutes.
• 10 add flour to the pan, stir and cook another minute.
• 11 whisk in wine and mustard and scrape up pan drippings and burned bottom.
• 12 add broth.
• 13 cover and bring liquid to a boil, 1 to 2 minutes.
• 14 mix biscuit mix.
• 15 add chicken back to the pan and settle it in so that it is covered with sauce.
• 16 use salt and pepper to season according to individual tastes.
• 17 drop large spoonfuls of biscuit mix into the pan onto the surface of the stew, leaving room for the dumplings to puff up, and cover the pan.
• 18 cook 8 minutes until dumplings plump.
• 19 serve stew with dumplings.