Roast Chicken and Dumplings
This savory, satisfying, one-pan wonder might just be the ultimate comfort food recipe and is perfect for a chilly evening. We've simplified the recipe by using store-bought baking mix for the dumplings and the results are nothing less than amazing; make this once and we bet it becomes a top repeater in your recipe arsenal! This recipe makes 6 hearty servings.
15 minutes
1 hour / 0 mins
Roast Chicken and Dumplings
For the dumplings:
1 cup Bisquick baking mix
1/3 cup whole milk or half-and-half

Remaining ingredients:
1 cup all-purpose flour, for dredging
2 tablespoons olive oil
1 tablespoon butter
2-3 pounds bone-in, skin-on chicken thighs
1 red or yellow onion, chopped
1 pound brown or white mushrooms, brushed clean and quartered
3-4 cloves garlic, minced
1/2 cup chicken or vegetable stock (we like Kitchen Basics brand for this recipe)
1/2 cup dry white wine OR an additional 1/2 cup stock
Leaves from 3-4 fresh sprigs of thyme OR a handful of freshly chopped Italian parsley
Salt and pepper, to taste
Add flour to a large, resealable bag. Add chicken thighs to bag and toss to coat the chicken with flour. Remove chicken from the bag, shake off excess flour and set aside. You may have to do this step in batches.

Preheat your oven to 400 F.

Combine dumpling ingredients in a bowl; stir well to combine and set aside.

Heat a large, oven-proof skillet to medium-high and add oil. Working in batches, place chicken thighs, skin side down in the pan; season with salt and pepper. Cook for 5-6 minutes, flipping once in the middle of the cooking process. Remove chicken from pan and set aside.

Add butter, onions and mushrooms to pan, stirring so that mushrooms and onions are coated with the butter. Cook for 4-5 minutes, until mushrooms begin to release their liquid and onions begin to brown on the edges. Add garlic and cook for one more minute.

Add wine or 1/2 cup stock to deglaze the pan; make sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let liquid reduce by half. Turn off heat.

Add chicken pieces back into pan, nestling in between the mushrooms and onions. Add thyme sprigs or parsley.

Roast chicken in the oven for 30 minutes. Remove from the oven and add remaining 1/2 cup stock. Place spoon fulls of the dumpling mix into the pan with the chicken, making sure that dumpling mix is nestled in the liquid. Roast for another 15 minutes.

Remove from oven and let stand for a few minutes before serving.
Looking for inspiration? Try these recipes:
Loaded Baked Potato Soup
Loaded Baked Potato Soup
Roasted Red Pepper Soup
Roasted Red Pepper Soup
Linguine with Spinach, Mushrooms and Pine Nuts
Linguine with Spinach, Mushrooms and Pine Nuts
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