Chicken Fricassee with Bisquick Dumplings – simple one pot version of fine French chicken and dumplings stewed in a thick white sauce to warm us up when it is so cold outside.
Fricassee is a French dish consisting of cut up meat stewed in a thick white sauce. If you want to make it the authentic way, you julienne slice your carrots, use fresh mushrooms and serve it over white rice or egg noodles. French usually use tarragon in this dish, but you can used other herbs instead, like thyme.
I made an everyday easier version with frozen carrots and peas, canned mushrooms and bisquick herb dumplings cooked in the sauce. The dish is made from scratch in a little bit more then 30 minutes on your stovetop (no oven needed).
This Chicken Fricassee with Bisquick Dumplings is a fine and tasty meal to warm us up when it is so cold outside.
- 2 cups chicken meat cut into bite-size pieces
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 onion chopped
- 2-3 cloves garlic minced
- 3 Tbsp flour
- 1/2 cup white wine
- 2 1/4 cups water
- 1 cup mushrooms sliced
- 1 1/2 cup frozen peas and carrots
- 1 tsp dry thyme or tarragon
- 1/2 cup cream
- salt pepper
- 1 1/2 cup Bisquick mix homemade or store-bought
- 1/2 cup milk
- 2 tsp dry chives
- 2 tsp dry parsley
- 1/2 tsp dry thyme
- 1/4 tsp dry sage
Season cubed chicken meat with a little of salt and ground black pepper. Fry in oil and butter until golden. Remove from pan and set aside.
Add chopped onion to the same pan. Fry until translucent. Add garlic and flour and mix. Add white wine, water, mushrooms, carrots, peas and dry thyme. Cook for about 15 minutes.
Add cream and fried chicken, season with more salt and pepper, if needed.
DUMPLINGS: Mix Bisquick and milk thoroughly with fork. Add seasoning and parsley flakes. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes. Then cover and continue cooking 10 minutes longer. Liquid should just bubble gently.
From time to time use your spoon to carefully stir the bottom of the pan, not disturbing the dumplings, so that flour doesn't stick to the pan. Serve hot.
For more bisquick recipes click here.