What's for Dinner?

Chicken and Dumplings:

4 boneless/skinless chicken breasts (cut into small bite-sized pieces)

1 clove of garlic

extra virgin olive oil (enough to coat the bottom of a frying pan)

6 shallots

1 large yellow onion

4 cups of chicken stock

2 cups of white wine

2 cups of baby carrots

4 celery stalks

fresh rosemary

2 fresh bay leaves

3/4 cup of milk

2 cups of bisquick 

1). Coat the bottom of a nonstick frying an with extra virgin olive oil

2). Peel and chop a clove of garlic (chop into finely minced pieces) and put in the pan with the EVOO

3). Add chicken and saute it until it's cooked

4). Pour the wine and the chicken stock into a dutch oven on the stove.  Bring to a boil and add carrots, celery, bay leaves, shallots, and the large onion (chopped into small pieces).

5).  Once chicken and garlic have sauteed, add them to the dutch oven.

6).  Cook until carrots and shallots are tender (approx. 30 minutes).

7).  Mix Bisquick with milk into a dough and put spoonfuls of the dumpling dough directly into the boiling pot and sprinkle fresh rosemary on top of the dumplings.  Reduce heat and cook uncovered for 10 minutes.  Then cover and cook for another 10 minutes.  Serve with crusty bread for dipping and enjoy!