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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from The Spence Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons butter or coconut oil, divided
8 boneless, skinless chicken thighs
2 onions, chopped
2 carrots, sliced
2 ribs celery, sliced
3 cups chicken broth
1 teaspoon dried thyme
1 recipe basic biscuits
1/2 cup sour cream or canned coconut milk
Directions:
Directions:
Preheat oven to 350 degrees.
In a Dutch oven over medium-high heat, heat 1 tablespoon of the butter or oil. Cook the chicken, turning occasionally, for 5 minutes, or until golden on all sides. Remove to a plate and set aside.
Heat the remaining 1 tablespoon butter or oil. Cook the onions, carrots, and celery, stirring occasionally, for 5 minutes or until the onions start to soften. Add the broth, thyme, the remaining 1/8 teaspoon salt, and the reserved chicken. Increase the heat to high. Bring to a boil. Bake, uncovered, for 20 minutes.
Meanwhile, prepare the biscuits. Remove the Dutch oven from the oven and stir in the sour cream or coconut milk. Increase the oven temperature to 400 degrees.
Dollop 8 biscuits onto the chicken mixture. Bake uncovered for 15 minutes. Cover and bake for 15 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 170 degrees.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10

 

 

 

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