In the Mood For...

Chicken and Dumplings

Serves 6

2-3 T. x-virgin olive oil

1 onion, chopped
2 cloves garlic, minced

1½ qts. chicken stock or broth
1 lb. cooked chicken, in bite-sized pieces (rotisserie chicken in a hurry)
1 c. sliced carrots
1 c. celery, chopped, about 2 ribs
1 bay leaf
1 T. dried or 2 T. chopped fresh parsley
1/2 tsp. thyme
1 14-oz. can evaporated milk (fat free is fine)
Dumplings, recipe follows

In a large pot, heat some olive oil over medium heat and add onions and garlic. Sauté a few minutes, then add chicken stock, cooked chicken, bay leaf, and thyme. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender, about 10-15 minutes. When carrots and celery are almost done, add parsley and evaporated milk. Increase heat to high, bring to a boil and add prepared dumplings by tablespoonfuls. Reduce heat to low, and cook uncovered for 10 minutes. Cover and continue cooking 10 minutes more (liquid should just be bubbling gently). Serve. Store leftovers by separating dumplings from the broth, so that they don't soak up all the liquid.

Dumplings:

2 c. Bisquick
3/4 c. milk

freshly ground pepper to taste

Sage or parsley, if desired

Mix together with a fork just until dough comes together.