An easy recipes that you can make any night of the week.
In a medium to large dutch oven, heat the 3 Tablespoons olive oil. Add the chicken thighs and brown on both sides.
In a medium to large dutch oven, heat the 3 Tablespoons olive oil. Add the chicken thighs and brown on both sides.
Add the onion, garlic and lemon pepper. Add enough water to cover and bring to a boil. Add in about 1 teaspoon of salt.
Turn down heat and simmer for 10-15 minutes, or until the chicken is starting to cook. .
While it's simmering, mix up the dumpling dough.
Mixed all the dry ingredients, using the remaining salt and the chives, with a wire whisk.
Whisk the remaining oil and milk together and slowly stir into the dry ingredients. You should have a soft, sticky dough. Let it rest for at least 10 minutes.
Stir in the mushroom soup and bring to a boil. Drop the dough by spoonfuls into the liquid until all the dough is used. We like big dumplings so I use a big spoon.
It doesn't matter if they fall on top of each other. The short time the first one is in the hot gravy it will cook enough to keep the next one from sticking to it.
Cover the pot and simmer for about 20 to 30 minutes.
Remove the lid and simmer for another 15 or 20 minutes.
Serve the chicken next to some dumplings and smother them both with the gravy.
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