Comfort food is necessary:
The winter time always brings me to warm soups, hot latte’s and most importantly dumplings. This recipe is inspired by the woman who has my heart and if it doesn’t warm your heart then you aren’t eating it right!
4 chicken thighs
1 can of biscuit dough
salt, pepper and paprika seasoning for thighs
2 chicken bouillon cubes
1 package of store bought chicken broth
1 can of cream of chicken
1/2 a diced onion
1 tablespoon of butter
At a prep station liberally season chicken with about a teaspoon of salt, pepper and paprika. In a cast iron skillet add tablespoon of olive oil and set on medium high heat. Sear chicken thighs on each side for 5 minutes. Then pop in the oven at 350 degrees for 20 minutes. While in the oven dice half on one yell cooking onion, in a separate pot on the stove add 1 table spoon olive oil and 1 table spoon of butter. Also on medium high heat brown the onions well, then add in the full box of chicken broth (reduced sodium) and the can of cream of chicken.
Remove the chicken from the oven, then add the two cubes of chicken bouillon and stir until smooth while allowing to heat until reaching a boil. Once boiling take the can of biscuit dough and pinch off small chunks add the entire can. On a cutting board separate the chicken from the thigh bones and add to the pot. Stir the mixture then cover and simmer for 20 minutes. Remove the cover place in a bowl and ENJOY!