Serves 1
Directions
- 1Coat 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 chicken for about 3 to 4 minutes per side until browned.
- 3Remove the chicken from the pot.
- 4In the same pot, sauté diced onions, celery, and carrots.
- 5Add in chopped rosemary and thyme, then sauté minced garlic until fragrant.
- 6Melt butter and stir in flour to make a roux.
- 7Pour in one can of cream of chicken.
- 8Stir in chicken broth.
- 9Add the chicken back into the pot.
- 10Taste and adjust for seasoning.
- 11Let the mixture simmer for 15 minutes.
- 12For the dumplings, mix together biscuit mix and milk to form a sticky dough.
- 13Remove the chicken from the pot.
- 14Shred the chicken and add it back to the pot.
- 15Thin out the broth with warm milk.
- 16Drop small amounts of dough into the pot.
- 17Cover the pot and let the dumplings steam for 15 minutes.
- 18If the gravy is still too thick, add in a little warm chicken broth.
Ingredients
- chicken thighs
- avocado oil
- salt
- pepper
- garlic powder
- onion powder
- Tony's no salt
- smoked paprika
- olive oil
- diced onions
- celery
- carrots
- chopped rosemary
- thyme
- minced garlic
- butter
- flour
- 1 can of cream of chicken
- chicken broth
- biscuit mix
- milk
- warm milk
- warm chicken broth
Equipment
Dutch oven
Tips
- Thin out the broth with warm milk before adding dumplings to account for thickening.
- If the gravy is still too thick, add a little warm chicken broth.
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