Chicken and Dumplings on the Big Green Egg

It's 18 degrees outside, warming up since yesterday's 8 degrees, thought some comfort food was in order...dumplings (with Bacon).  This recipe can be prepared using a combination of a wok, skillet and 7qt Cast Iron Dutch oven or if you like to keep things simple make this a one dish meal and prepare the entire thing in something like the 7qt. Emile Henry Dutch Oven

 

 

Ingredients

• 4-6 slices bacon
• 5 Medium white Potatoes, peeled and diced
• 1 Medium Sweet Onion, diced
• 4 Skinless, boneless chicken breasts (organic) – diced and seasoned with poultry seasoning.
• 3 Cups – Low Sodium Chicken Broth
• 1 Tsp. Paul Prudhomme’s Magic Poultry Seasoning (to taste)
•      Coarse Sea Salt and Fresh ground Black Peppercorns (to taste)
• 1 14-15 Oz. Can, Whole kernel corn, drained
• 3 Cups, Low Fat Half-and-Half
• 1 ½ Cups Bisquick 
• 1 Cup Organic 2% Milk

 

 

Directions

1. Place bacon in an extra large Cast Iron (CI) Skillet or 6 Qt. Dutch oven and cook until done (or microwave in advance and save grease).  Crumble Bacon and set aside.
2. Keep or put the bacon grease in the skillet and bring up to temperature.
3. Add the diced potatoes, onion and chicken to the bacon grease and simmer for 15-20 minutes, stirring frequently (it will cook slower in a Dutch oven due to smaller pan area). Note: If using a Dutch oven add a little EVOO to keep the chicken from sticking to the pan during simmering.   
4. Add the chicken broth, corn, more PP’s poultry seasoning, sea salt and fresh pepper.
5. Pour in half-and-half and bring to a boil; add crumbled bacon.
6. Biscuits: In a medium bowl, combine the Bisquick with milk and mix well (dough should be thick enough to ‘drop’).
7. Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10-12 minutes uncovered.  Cover the pan and simmer another10 minutes. Be careful NOT to stir while simmering, or dumplings will fall apart.