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Ingredients

2 tablespoons clarified butter 1 pound skinless, boneless chicken thighs 4 slices bacon 5 new potatoes, chopped 2 carrots, chopped 2 stalks celery, chopped ½ red onion, finely chopped 2 cloves garlic, finely chopped 1 cup chicken broth 1 cup 2% milk 1 (10.75 ounce) can condensed cream of mushroom soup ½ (10 ounce) package frozen corn ¼ teaspoon smoked paprika salt and ground black pepper to taste 1 cup baking mix (such as Bisquick®) ⅓ cup milk

Nutrition Info

659.4 calories carbohydrate: 61.2 g cholesterol: 98.1 mg fat: 32.7 g fiber: 5.5 g protein: 31.5 g saturatedFat: 11.7 g servingSize: - sodium: 1544.3 mg sugar: 10.5 g transFat: : - unsaturatedFat: : -

Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes, crumble and set aside.
Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

4 servings

Basic chicken and dumplings stew made with Bisquick®...yummo.