My mother made her homemade biscuits or dumplings with Bisquick. I can remember looking forward to this dish no matter which one she made. Serve with your favorite home style biscuit recipe or take help from the grocery store and purchase a canned variety or biscuits from the bakery section. This is a one pot comfort food recipe that is hearty, healthy and delicious. You can easily adjust the amounts to fit your families’ needs.
For tonight I decided to serve this over egg noodles which paired well with this recipe.
- 6-8 Pieces of Chicken – whatever parts you like best
- 1 large Sweet Onion – small dice
- ¾ lb. Carrots – bite size chunks
- 2 stalks Celery – medium dice
- 1 box good Chicken Stock
- Shortening – such as Crisco®
- olive oil
- Flour for dredging
- 1 pinch Poultry Seasoning
- 1 pinch dried Thyme
- 3 leaves fresh sage minced
- granulated garlic to taste
- onion powder to taste
- 1 tbsp. dried Parsley Flakes
- Salt and Pepper to taste
- Wash the chicken under cold water. Thoroughly dry the chicken with paper towels. Season both sides of the chicken with salt, pepper, granulated garlic and onion powder.
- In a bowl mix a heaping cup of flower with the same seasonings you used on the chicken and whisk around to incorporate.
- Dredge the chicken in the flour and shake off the excess.
- In a dutch oven or other deep sauce pot over medium high heat melt some shortening to cover the pans bottom.
- Add in the chicken to the pan skin side down and then brown the skin over a medium to medium low flame. Flip it over and brown the other side for a minute or two. Move to a waiting platter while you finish all the pieces.
- Let the pan cool down a bit and empty out the fat.
- Drizzle a little bit of olive oil in the pan and over medium low heat cook the onions and celery until they become wilted. Season to taste with just a little salt and pepper and add in the chopped sage and the dried parsley flakes.
- Add the chicken pieces back to the pan and cover with the chicken broth until it almost covers the chicken. If need be add a little bit of water.
- Cover and simmer for 1/2 hour. Then add in the carrots and cook for another hour, uncover during the last 15 minutes to allow a concentration of flavors to develop.
- Your sauce should be a little thick and if not, make a slurry of cornstarch and water or broth. Remove the chicken pieces from the pan, let the mixture come up to a boil over medium high heat and add the slurry a little at a time whisking until you achieve the thickness of sauce you want.
This is the amount of liquid you will need at the beginning. I did find I had to thicken the sauce. If you find you have too much oil skim it before making the sauce. I used my handy fat separator gadget. You know how I love my gadgets.