If you are looking for a healthy recipe, which is also easy to make, and great tasting, look no further. This recipe for chicken and dumplings is suitable for anybody to make, even novice cooks, and you will love its brilliant flavor and consistency.

You can serve a tossed salad with a light vinaigrette dressing on the side. This wonderful recipe makes a warming and soothing family dinner and it is sure to become a family favorite. You will love the ease of preparation and the fact that it is so nutritious and your family will enjoy its rich flavor.

Why Chicken is So Popular

This is such a versatile ingredient and you can use the breast or thighs. The breast tends to be leaner and it is easy to dry out if you cook it too long, which is why the thighs are good for novice cooks who might be unsure about the cooking times. When the meat is white all the way through it is done and any further cooking is just going to dry it out.

The Recipe – Step by Step

This recipe makes enough to serve five people and you are going to use chicken thighs, as well as mixed frozen vegetables, celery, onion, and garlic. Black pepper, parsley, poultry seasoning and paprika add even more flavor to this tasty recipe and the dumplings are made with Pillsbury refrigerated buttermilk biscuits. You can serve this tasty dish with mashed potatoes or rice if you want, although the dumplings are sufficient to make it satisfying on its own.

What you will need:

• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup all-purpose flour
• 3 finely chopped cloves garlic
• 1 3/4 cups chicken broth
• 1 1/2 cups chopped onion
• 1 1/4 lbs boneless, skinless chicken thighs, cut into quarters
• 1 lb frozen mixed vegetables
• 1 cup chopped celery
• 1 cup milk
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon paprika
• 1 teaspoon poultry seasoning
• 10 oz can Pillsbury refrigerated buttermilk biscuits

How to make it:

Melt the butter over a moderately high heat in a four quart pan or a Dutch oven. Add the onions, garlic, celery, and chicken and cook the mixture for about ten minutes or until the meat is not longer pink, stirring it often.

Add the broth, poultry seasoning, frozen mixed vegetables, salt, pepper, and parsley and mix well. Bring the mixture to a boil, stirring it often. Mix the milk and flour in a bowl until smooth, then add this to the pot. Turn the heat down to low.

Divide the dough into five biscuits and cut each one into quarters. Arrange them on top of the chicken mixture and sprinkle the paprika over the top. Tightly cover the pot and cook it for half an hour or until the biscuits are fluffy and cooked through. Serve the dish with the parsley sprinkled over the top.