Chicken Fricassee with Bisquick Dumplings

Chicken Fricassee with Bisquick Dumplings – simple one pot version of all right french chicken and dumplings stewed in a chummy white sauce to warm us up when it is so cold outside .

Fricassee is a french dish consist of cut up kernel stewed in a thick ashen sauce. If you want to make it the authentic way, you julienne slice your carrots, use fresh mushrooms and serve it over white rice or egg noodles. french normally use tarragon in this dish, but you can used other herb alternatively, like thyme.

I made an everyday easier version with frigid carrots and peas, canned mushrooms and bisquick herb dumplings cooked in the sauce. The cup of tea is made from scribble in a short bite more then 30 minutes on your stovetop ( no oven needed ) .
This Chicken Fricassee with Bisquick Dumplings is a fine and tasty meal to warm us up when it is sol cold outside .

No Bisquick in your kitchen ? Why not makeing it yourself, it ’ s so easily :
Print
Chicken Fricassee with Bisquick Dumplings

Servings

:

6

Author

:

Kitchen Nostalgia

Ingredients

• 2
  cups
  chicken kernel
  cut into bite-size pieces
• 1
  Tbsp
  olive vegetable oil
• 1
  Tbsp
  butter
• 1
  onion
  chop
• 2-3
  cloves
  garlic
  minced
• 3
  Tbsp
  flour
• 1/2
  cup
  white wine
• 2 1/4
  cups
  urine
• 1

  Read more: Old Fashioned Peach Dumplings Recipe

  cup
  mushrooms
  sliced

• 1 1/2
  cup
  freeze peas and carrots
• 1
  tsp
  dry thyme or tarragon
• 1/2
  cup
  cream
• salt
  pepper
• DUMPLINGS :
• 1 1/2
  cup
  Bisquick mix
  homemade or boughten
• 1/2
  cup
  milk
• 2
  tsp
  dry chives
• 2
  tsp
  dry parsley
• 1/2
  tsp
  dry thyme
• 1/4
  tsp
  dry sage

Instructions

1. Season cubed chicken kernel with a little of salt and ground black pepper. Fry in oil and butter until golden. Remove from pan and set aside .
2. Add chopped onion to the same pan. Fry until translucent. Add garlic and flour and mix. Add white wine, water, mushrooms, carrots, peas and dry thyme. Cook for about 15 minutes .
3. Add cream and fried chicken, temper with more salt and capsicum, if needed .
4. Bisquick and milk thoroughly with fork. Add seasoning and parsley flakes. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes. Then cover and continue cooking 10 minutes longer. Liquid should just bubble gently. dumpling : Mixand milk thoroughly with fork. Add seasoning and parsley flakes. sink by spoon onto boiling grizzle. Cook uncovered over low heat 10 minutes. then cover and continue cooking 10 minutes longer. Liquid should equitable bubble lightly .
5. From time to time use your spoon to cautiously stir the bottom of the pan, not disturbing the dumplings, so that flour does n’t stick to the pan. Serve hot .

For more bisquick recipes click here.

Save

source : http://heyreviewfood.com
Category : VIETNAM FOOD