Recipe

Chicken Thigh And Dumpling Stew Recipe

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Ingredients

Directions

Step #1 In a large skillet over medium-high heat, melt the butter & cook the chicken thighs until the meat is just cooked through.
Step #2 Remove the chicken pieces from the skillet & allow this to cool.
Step #3 Using forks, pull meat from the bones & cut into small pieces or shred.
Step #4 Set aside.
Step #5 Meanwhile, in a medium skillet, cook the bacon over med-heat/flame until nicely browned & crispy.
Step #6 Remove strips from bacon grease & drain on a paper towel.
Step #7 Crumble the drained & cooled bacon & set aside.
Step #8 Reserve 1 tbsp of the bacon drippings.
Step #9 Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven.
Step #10 Cook the celery, carrots, red onion, & garlic over med-heat/flame until the red onions are soft & transparent.
Step #11 Add the vegetable broth, chicken, & 1 tbsp reserved bacon grease.
Step #12 Simmer over med-heat/flame for 12 mins, then stir in the paprika, heavy cream, cream of chicken soup, & water.
Step #13 Heat through, stirring regularly, about 5 mins.
Step #14 Stir in the sweet corn & ground pepper.
Step #15 Tear each buttermilk biscuit into quarters & drop into the chicken stew.
Step #16 Reduce heat to medium-low; stir every once in awhile until dough is cooked though, forming dumplings at the top of the stew, about 10 mins.
Step #17 Remove from heat & serve this with a garnish of crumbled bacon.
Step #18 .
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