Directions
- 1Coat your chicken thighs in avocado oil and season with salt, pepper, garlic and onion powder, Tony's no salt and smoked paprika.
- 2Heat olive oil in a Dutch oven and sear your chicken for about 3 to 4 minutes per side until they look something like this.
- 3Remove the chicken and in the same pot, sauté diced onions, celery and carrots.
- 4Add in chopped rosemary and thyme, then sauté minced garlic until fragrant.
- 5Melt butter then stir in flour to make a roux.
- 6Pour in a can of cream of chicken then stir in chicken broth.
- 7Add the chicken back in, taste and adjust for seasoning, and let simmer for 15 minutes.
- 8For the dumplings, mix together biscuit and milk to form a sticky dough.
- 9Remove the chicken, shred it, and add it back to the pot.
- 10Thin the broth out with warm milk beforehand.
- 11Drop small amounts of dough in the pot, cover and let steam for 15 minutes.
- 12Serve your chicken and dumplings.
Ingredients
- Avocado oil
- Salt
- Pepper
- Garlic powder
- Onion powder
- Tony's no salt seasoning
- Smoked paprika
- Chicken thighs
- Diced onions
- Celery
- Carrots
- Chopped rosemary
- Thyme
- Minced garlic
- Butter
- Flour
- 1 can Cream of chicken
- Chicken broth
- Biscuit mix
- Milk
Equipment
Dutch ovenSpoonTongsWooden spoonBowl
Tips
- If the gravy is still too thick for your taste, add in a little warm chicken broth.
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