Mom's Chicken and Dumpling Recipe
I told you I was all about the food content this week. As the temperatures get cooler, I am always in the mood for the very tastiest comfort food. This recipe is super simple, but defines comfort food for me. It reminds me of home. My mom was not the most natural cook growing up - and that’s not code for a bad cook, she simply did not love cooking. But she made a few recipes really well, and as I’m sure it is for many of you, those recipes are incredibly nostalgic for me.
All that being said, this recipe is very simple and a little old school in its use of ingredients. Not your ordinary farmer’s market ingredient recipe, some might say. :) But it is so delicious and I hope it warms your bellies as we head into the cooler season.
2-3 pounds bone-in, skin-on chicken
1 cup Bisquick
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons shortening
1 tablespoon butter
1 can cream of chicken soup
1 1/2 cups milk
For the Dumplings:
2 cups Bisquick
2/3 cup milk
1/2 teaspoon finely chopped parsley
1/4 teaspoon poultry seasoning
The first step of the recipe says to wash chicken and pat dry. Nowadays, the verdict is out on whether washing chicken is the best, but this is skin-on chicken, so sometimes it feels better to wash those little imperfections. Up to you. I promise to spare you pictures of completely raw chicken , but you will see some seared chicken.
Next, mix 1 cup Bisquick, salt, paprika, and pepper in a ziptop bag. Add chicken and shake to coat evenly. Shake ‘n’ bake, baby! The chicken should be fully coated, but there will likely be extra coating mixture in the bag.
Next, you’ll melt shortening and butter in a skillet. We use the electric skillet for this, as you’ll see, but any skillet with a lid will do. Also, I know it’s tempting, but if you want peak deliciousness, don’t skip the shortening. It gives the chicken the best crispiness!
Add chicken to skillet and brown on both sides. When done, remove chicken and drain fat. My mom and I often will just use a paper towel (careful, it’s hot!) to soak up the bulk of the grease, because we don’t want to lose the flavors from those crispy bits at the bottom of the skillet.
Whisk together the cream of chicken soup and 1 1/2 cups milk. Then, pour soup mixture into skillet, then add chicken. Cover the skillet and simmer for 40 minutes. Make sure not to lift the lid while this cooks! Retaining heat and moisture is essential to this recipe.
Shortly before the 40 minutes expire, mix dumpling ingredients together until soft dough forms. Once the cooking time is up, remove the lid from your skillet and drop dough by the spoonful into the skillet.
Once the dumpling dough is in, simmer for 10 minutes uncovered, then 10 more minutes covered. The dumplings should plump up, but they will not get brown. After that, you are ready to chow.
Serve with parsley for garnish, if you are feelin’ fancy!