Night after night of nostalgic food sure is fun! Chicken and Dumplings is another childhood favorite. One of those – I like the one that my momma makes the best and cannot ever stray to far away from it or I will not like it – meals. Everyone has their favorite version and I swear I am not knocking them, but if you put a soup with some dumplings and a bunch of carrots in front of me and call it chicken and dumplings I will make a huge scene about how it is an imposter!!!  (unless the plate is placed in front of me by Thomas Keller or Wylie Dufresne…I will eat anything they place in front of me without a thought in my head except maybe amazement, wonder, and happiness). Proper Chicken and Dumplings. I tried for years (before I actually knew how to cook) to make this like my momma and never could so, brimming with disappointment,  I put the idea , along with the heart-healthy Bisquick, on the shelf for a while. Then I learned how to cook and decided to try again one night. Much better results but,  still not like momma made it – it was sweeter almost. For comparison sake, soon thereafter I asked my mom to make it for me. I knew almost instantly what the problem was. Verdict: throw out your “healthy” Bisquick and use the regular stuff! Makes all the difference. Now I make them exactly the way I love them (albeit a bit different from my momma’s but there is a very strong resemblance) and there is no low-fat Bisquick involved. If you think about it saying a processed food is more “healthy” than some other processed food is – well – absurd…it is all bad for you so eat it sporadically and, when you do, get the good stuff.

One Box plus 1/2 cup of Good Quality Chicken Stock
2 Bay leaves
Salt and Pepper to taste
1.5 – 2 chicken breasts (seasoned with salt, pepper, cayenne, and herbs de provence)
3.5 cups Bisquick mixed with enough water to bind
3 celery stalks, sliced a little under a quarter inch thick
2-3 garlic cloves, finely minced
one large shallot, chopped
splash of white wine
2 tablespoons olive oil

In a mixing bowl, mix Bisquick and water until you have a thick dough. Reserve.

Heat 1.5 tablespoons oil in a skillet. Season chicken and place in hot oil, brown on each side. Remove from pan and reduce heat so as not to burn the mirepoix. Add garlic, shallots, celery and bay leaves (with a pinch of salt) to the pan and scrape bottom well to coat with chicken bits leftover. After a few minutes, hit the mixture with a splash of white wine and allow to cook off. Pour in all of the chicken broth and bring to a boil. Gently drop dumpling mixture into the liquid a spoonful at a time until it is all gone. Add salt and pepper and stir once. Reduce heat and simmer, uncovered for 20 minutes. Stir again and cover. Continue simmering for another 20 minutes. At some point during the simmer time, slice chicken into thin slices, then cut in half and reserve. About five minutes before the dumplings are ready, add sliced chicken, salt as needed and pepper and stir. Five minutes later and you are done. Good luck not eating the whole pan.