{"id":11,"date":"2005-02-07T14:24:09","date_gmt":"2005-02-07T14:24:09","guid":{"rendered":"http:\/\/mightyforces.net\/knives\/?p=10"},"modified":"2005-02-07T14:24:09","modified_gmt":"2005-02-07T14:24:09","slug":"chicken-and-dumplings-rachael-ray","status":"publish","type":"post","link":"https:\/\/knivesandfire.net\/?p=11","title":{"rendered":"Chicken and Dumplings &#8211; Rachael Ray"},"content":{"rendered":"<p>1 1\/2 pounds chicken breast tenders<br \/>\n1 tablespoon olive oil, 1 turn of the pan<br \/>\n2 tablespoons butter<br \/>\n1 russet potato, peeled and diced<br \/>\n2 medium carrots, peeled and diced or thinly sliced<br \/>\n1 medium onion, chopped<br \/>\n1 rib celery, diced<br \/>\n1 bay leaf, fresh or dried<br \/>\nSalt and freshly ground black pepper<br \/>\n1 teaspoon poultry seasoning, 1\/3 palm full<br \/>\n2 tablespoons flour, a handful<br \/>\n1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics<br \/>\n1 small box biscuit mix(preferred brand Jiffy Mix)<br \/>\n1\/2 cup warm water<br \/>\nHandful flat-leaf parsley, chopped<br \/>\n1 cup frozen green peas<\/p>\n<p>Dice tenders into bite size pieces and set aside. Wash hands.<br \/>\nPlace a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.<\/p>\n<p><b>Place biscuit mix in a bowl.<\/b> Combine with 1\/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 pounds chicken breast tenders 1 tablespoon olive oil, 1 turn of the pan 2 tablespoons butter 1 russet potato, peeled and diced 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11","post","type-post","status-publish","format-standard","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/knivesandfire.net\/index.php?rest_route=\/wp\/v2\/posts\/11","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/knivesandfire.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/knivesandfire.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/knivesandfire.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/knivesandfire.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11"}],"version-history":[{"count":0,"href":"https:\/\/knivesandfire.net\/index.php?rest_route=\/wp\/v2\/posts\/11\/revisions"}],"wp:attachment":[{"href":"https:\/\/knivesandfire.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/knivesandfire.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/knivesandfire.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}