Tuesday, January 24, 2012

Bacon Chicken Dumplings

A couple months ago I was surfing the webs for recipes involving bacon because, let's face it, to most men it is considered its' own food group and my boyfriend is no exception.  I found this delicious looking recipe for Bacon Chicken Dumplings, promptly printed it out and purchased the ingredients for us to make that night.

Long story short, it was delicious... and enough to feed an entire college campus at 2am on a Friday night.  We were juggling pots and pans like the Ringling Brother's Circus!  "But the recipe says a large skillet," Boyfriend had said as we pulled out a third pan to accommodate the growing proportions.

The boys (Sauce who is 7 and Pants who is 9) loved it.  Pants is a very picky eater and not usually a fan of chicken unless it is deep fried and covered in ketchup but he devoured his serving and even came back for seconds.  After the overwhelming response, Boyfriend and I decided we needed to make the recipe again but we made some changes, like cutting the whole thing in half (except the bacon, which we actually added a couple slices).  I also chose to go with a lot of lower fat/fat free and lower sodium ingredients.

Let's get started!

Throw some bacon in a large stockpot
While the bacon is cooking, chop your onion, potato and chicken
Look at my little helper!
Set bacon aside to drain and cool (Hope your family doesn't try to steal a piece!)
Add chicken stock (I used low sodium) and seasonings and reduce heat to simmer
Prepare your biscuit mix (I used cheese and garlic for an extra umph!)
Pour in half & half (I used fat free) and bring to boil

Crumble the delicious bacon and add to pot
Drop tablespoon sizes of biscuit mix into boiling mixture
Mmmm, biscuity, bacony, chickeny goodness!

Depending on how hearty your family's appetites are, you may have leftovers.  I suggest either eating them within a couple days or freezing immediately for one of those days that you just don't want to cook.

8 Slices Bacon
3 Large Potatoes, peeled and diced
1 Onions, diced
1 Chicken Breast Halves, skinless, boneless, diced
3 Cups Chicken Broth
1 Teaspoons Poultry Seasoning
Salt and Fresh Ground Black Pepper, to taste
1 Can Whole Kernel Corn, (15.25 ounce), drained and rinsed
3 Cups Half-and-Half
1.5 Cups Biscuit Mix
Milk as needed to make biscuit mix

1. Place the bacon in a large stock pot and cook over medium heat until it is dark brown. 
2. Drain, crumble and set aside.
3. Reserve the bacon drippings in the skillet.
4. Add the potatoes, chicken and onion to the bacon drippings and cook for 15 minutes, stirring occasionally.  (Note: If after 15 minutes they aren’t completely cooked it is ok!  By the end of the recipe everything will be thoroughly cooked by following these instructions.)
5. Pour in the chicken broth.
6. Season with the salt, fresh ground black pepper and poultry seasoning.
7. Stir in the corn, and simmer for 15 minutes.
8. Pour in the half-and-half and bring the mixture to a boil.
9. Add the crumbled bacon.
10. Prepare biscuit mix as instructed on package.
11. Drop tablespoon sizes of dough into the boiling mixture.
12 Reduce the heat and simmer for 10 minutes uncovered, then another 10 minutes covered.
13. Serve warm.

No comments: