Chicken Thigh and Dumpling Stew

Name: Chicken Thigh and Dumpling Stew
Total time: 85
Yield: 8
Ingredients: 3 tablespoons butter; 2 pounds chicken thighs; 8 slices bacon; 3 carrots, chopped; 2 stalks celery, chopped; 1 red onion, finely chopped; 3 cloves garlic, finely chopped; 1 (14 ounce) can vegetable broth; 1 (26 ounce) can condensed cream of chicken soup; 1 cup water; 0.5 cup heavy cream; 0.5 teaspoon paprika; 1 (8.75 ounce) can sweet corn, drained; ground black pepper to taste; 1 (10 ounce) can buttermilk biscuits

Recipe by averyfern from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

8 servings

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3 tablespoons butter
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2 pounds chicken thighs
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8 slices bacon
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3 carrots, chopped
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2 stalks celery, chopped
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1 red onion, finely chopped
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3 cloves garlic, finely chopped
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1 (14 ounce) can vegetable broth

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1 (26 ounce) can condensed cream of chicken soup
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1 cup water
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0.5 cup heavy cream
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0.5 teaspoon paprika
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1 (8.75 ounce) can sweet corn, drained
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ground black pepper to taste
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1 (10 ounce) can buttermilk biscuits

Instructions

Melt butter in a large skillet over medium-high heat. Cook chicken in hot butter on both sides until just cooked through. Transfer chicken to a plate and allow to cool slightly. Scrape chicken drippings into a large stockpot; set the stockpot aside. Use forks to pull chicken meat from the bones and chop into small pieces or shred; set aside.
Place bacon in the same large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve 1 tablespoon bacon drippings.
Place the large stockpot with chicken drippings over medium-high heat. Cook and stir carrots, celery, onion, and garlic in hot chicken drippings until onion is soft and transparent. Add vegetable broth, chicken, and reserved bacon grease; bring to a boil. Reduce heat to medium and simmer for 12 minutes.
Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
Tear each biscuit into quarters and drop into stew. Reduce heat to medium-low; stir occasionally until dough is cooked through and forms dumplings on the top of stew, about 10 minutes. Remove from heat and garnish servings with crumbled bacon.