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Chicken Fricassee with Bisquick Dumplings
Servings: 6
Author: Kitchen Nostalgia
  • 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
  1. 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.
  2. 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.
  3. Add cream and fried chicken, season with more salt and pepper, if needed.
  4. 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.
  5. 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.