SATURDAY- CHICKEN AND DUMPLINGS

A HEART WARMING FAVORITE,SURE TO KEEP YOUR FAMILY HEALTHY AND WARM.

CHICKEN AND DUMPLINGS

BONELESS AND SKINLESS CHICKEN THIGHS(2lb.)

SPANISH ONION(1)

CELERY(4 Salk's)

CHICKEN BROTH((2 qt.)

BUTTER(4 tsp.)

FLOUR (3tbs.)

SALT-PEPPER

BUTTERMILK BISCUITS(CAN OF TEN)

START WITH A LARGE STOCK POT.

ADD BUTTER,CHOPPED ONION,CHOPPED CELERY.SAUTE'

CUT CHICKEN IN3-4 PIECES PER THIGH.

COAT CHICKEN IN FLOUR(SHAKE CHICKEN AND FLOUR IN A SEALED PLASTIC BAG)

ADD CHICKEN TO POT ,STIR AROUND TO BROWN. THE FLOUR ON THE CHICKEN WILL BLEND WITH THE BUTTER TO MAKE A RUE.

ADD CHICKEN BROTH, SALT AND PEPPER TO TASTE. STIR.

BRING TO A BOIL, LOWER TEMPERATURE, AND LET SIMMER, ABOUT 15 MIN.

BRING THE TEMPERATURE UP TO A ROLLING BOIL.

DROP PIECES OF THE BISCUIT DOUGH INTO THE BOILING POT.(I SPLIT EACH BISCUIT IN QUARTERS.) LET COOK AT A BOIL, STIRRING OFTEN. THE DUMPLINGS WILL SINK WHEN DONE. THE DUMPLINGS WILL ALSO HELP TO THICKEN THE MIX. IF YOU LIKE YOUR DUMPLINGS LIGHTER IN TEXTURE,YOU CAN STEAM THE DOUGH AND ADD THEM TO THE STOCK WHEN DONE.

IF YOU LIKE A LITTLE ZIP IN YOUR CHICKEN , CHOP A GREEN CHILI PEPPER AND SAUTE WITH THE ONION AND CELERY.