Macki’s Famous Slow Cooked Chicken & Dumplings Recipe

Prep Time: 15 mins  Cooking Time: 1 hour

Ingredients:
1 tablespoon olive oil
1 onion roughly chopped
3 celery ribs cut into ½ inch pieces
2 crushed garlic cloves
1 whole chicken cut into 8 pieces
1  32oz box organic chicken broth
Water
1 teaspoon dried basil
3 carrots cut into ½ inch pieces
biscuit (dumpling) dough – you can use a mix or the Whole Wheat Olive Oil Biscuits
flour for rolling out the dough
2 ears of corn
1/2 cup frozen peas
salt and pepper to taste
1 tablespoon fresh parsley coarsely chopped

Heat oil over medium heat in large pot. Add onions and celery and cook until soft. Add garlic and cook for 1 minute. Place the uncooked, cut up chicken in the pot, pour in the chicken broth and add enough water to completely cover the chicken. Sprinkle in the basil. Bring to a boil, the reduce heat to medium low and cook until chicken is done, approximately 40 minutes. Meanwhile make the biscuit dough, roll out onto floured surface and cut into 1 inch pieces. Remove the chicken and set on a plate to cool. Add carrots and bring the broth to a boil. Cut the corn off the ears and set aside. When the broth is boiling add the dumplings, reduce heat and simmer for 10 minutes. Debone the chicken. After 10 minutes, add the corn and deboned chicken and cook for five minutes, then add the frozen peas, parsley and salt and pepper to taste. Cook for another 5 minutes. To thicken add flour. Serves 4 with plenty of leftovers.

Macki’s Famous Shortcut Chicken & Dumplings Recipe

Prep Time: 10 mins  Cooking Time: 30 mins

Ingredients:
1 tablespoon olive oil
1 cup pre-chopped onion
1 cup pre chopped celery
2 cloves crushed garlic
2  32oz boxes of chicken broth
1 teaspoon dried basil
½ bag of baby carrots
1 precooked rotisserie chicken
premade biscuits in the tube
¼ cup flour
½ cup frozen corn
½ cup frozen peas
2 teaspoons dried parsley

Heat oil over medium heat in large pot. Add onions and celery and cook until soft. Add garlic and cook for 1 minute. Add 2 boxes of chicken broth, carrots and basil. Boil for 15 minutes. Meanwhile open the tube of biscuits and tear each one into 3-4 pieces and drop into a bag with ¼ cup of flour. Be sure to cover each piece with flour. Add to the broth and boil for 10 minutes. Debone the chicken and add to the pot along with the frozen corn and peas. Cook for another 5 minutes, add parsley and salt and pepper to taste. Serves 4 with plenty of leftovers.