CHICK AND DUMPLINGS RECIPES

Steps:

• In crockpot add onion and place chicken breast on on top.
• Sprinkle salt, celery salt, pepper.
• Add condensed soup and chicken broth
• Cut butter into small pieces and add bay leave
• Cook for 3 hours on HIGH
• Take chicken out and shredded with 2 forks
• Add frozen vegetables and cook for 15 minutes on HIGH
• During this time. Separate all 8 biscuits and cut each of them in 8 pieces. You should have 64 pieces total.
• Add the biscuit pieces to the crockpot and cook for 45 minutes to 1 hour.
• Serve and Enjoy!

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside.
• Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through.
• Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough.
• Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes.
• When ready to serve, stir the soured cream into the chicken and serve with the dumplings.