Chicken & Dumplings

Instructions

1. Remove any skin and trim fat from thigh meat and discard.
2. Melt butter in a large, deep skillet or Dutch oven over medium-high heat; add thighs.
3. Season with salt and pepper and brown 2-3 minutes per side; remove to a plate.
4. Add onion to butter in pan and sauté 5 minutes until tender.
5. Add flour to onions and cook 1 minute, stirring continuously, scraping up any bits left in the bottom of the pan.
6. Pour water and chicken broth into skillet slowly, while stirring to combine; bring to a boil over high heat.
7. Add carrots, celery, salt and pepper and return chicken thighs and any accumulated juices to the pan.
8. Reduce heat to low so liquid barely bubbles and cover and cook 20 minutes. Add salt and pepper.
9. Remove chicken thighs to a large serving bowl; cover to keep warm.
10. Combine biscuit mix and milk in a small bowl.
11. Drop by rounded teaspoonfuls into hot liquid in skillet or Dutch oven.
12. Cook uncovered 10 minutes, then cover and cook 5 more minutes.
13. Spoon dumplings over thighs and pour hot stew over. Serve immediately.