3 pounds chicken parts
2 tablespoons vegetable oil
2 cups frozen pearl onions
2 cloves garlic, minced
1 10-ounce package frozen peas and carrots
1 jar Chicken Tonight Cooking Sauce for Chicken — Creamy Mushroom
3 cups biscuit mix
1 cup milk
1 tablespoon chopped chives
1/4 teaspoon black pepper
Servings: 6
1. In a large saucepan, thoroughly brown chicken on all sides in vegetable oil; drain fat. Remove chicken and set aside. In the same pan, sauté onions and garlic lightly. Return chicken to pan. Add peas and carrots and sauce. Simmer covered, over low heat 40 minutes, stirring occasionally.
2. In a medium bowl, combine biscuit mix with milk, chives and black pepper. Stir to mix well. After chicken has simmered 40 minutes, drop dumpling mixture by the spoonful onto the simmering chicken. Simmer, uncovered, over low heat 10 minutes. Cover and cook 10 minutes or until dumplings are done.
Servings: 6
2 tablespoons vegetable oil
2 cups frozen pearl onions
2 cloves garlic, minced
1 10-ounce package frozen peas and carrots
1 jar Chicken Tonight Cooking Sauce for Chicken — Creamy Mushroom
3 cups biscuit mix
1 cup milk
1 tablespoon chopped chives
1/4 teaspoon black pepper
Servings: 6
1. In a large saucepan, thoroughly brown chicken on all sides in vegetable oil; drain fat. Remove chicken and set aside. In the same pan, sauté onions and garlic lightly. Return chicken to pan. Add peas and carrots and sauce. Simmer covered, over low heat 40 minutes, stirring occasionally.
2. In a medium bowl, combine biscuit mix with milk, chives and black pepper. Stir to mix well. After chicken has simmered 40 minutes, drop dumpling mixture by the spoonful onto the simmering chicken. Simmer, uncovered, over low heat 10 minutes. Cover and cook 10 minutes or until dumplings are done.
Servings: 6
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