I posted my chicken and dumplings recipe earlier but I recently tried this dumpling stew recipe and thought it was delicious. It’s a different twist on chicken and dumplings and a competely different flavor than the last one I posted. I love chicken and dumplings and I’m always open to trying new recipes for it. This one has some amazing flavors, and is a keeper in our household now.
IN a large skillet cook your chicken thighs in the butter. Cook them until the meat is just cooked through. Remove from the pan and pull the meat from the bones with a fork. Cut the meat into small pieces and set aside for later use.
In another pan, cook the bacon up until crispy. Once cooked remove from skillet crumble and set aside. Reserve 1 Tbsp of bacon grease for later.
Scrape the “goodies” off the bottom of the chicken pan and put in a large soup pot. Then throw in your veggies and cook until the onions are translucent. Then pour in your chicken broth, chicken and your reserved bacon grease. Simmer this mixture for about 15 minutes and then add the paprika, heavy cream, cream of chicken soup and water. Heat through while stirring, about 5 more minutes then add the corn and pepper.
Last step is to make the dumplings.
Take each of your biscuits and tear them into 4 pieces. Drop them all into the top of the pot. Reduce your heat to medium and allow the biscuits to cook. It takes about 15 minutes, but could be a little longer until they are completely cooked. Flip the biscuits over about half way through to cook both sides nicely.
Serve with crumbled bacon as garnish.
You don’t need to add anything to this recipe to make it a meal. It has it all, meat, veggies, carbs. It’s a perfect dish of comfort food.
I think I like this one better than mine! I love the additional flavors of the cream and the bacon grease. While I generally don’t like to cook with bacon grease, it makes all the difference in this dish. mm mm good.
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